Can I use all-purpose flour instead of spelt and rye?

Yes, you can swap the flours 1:1 for all-purpose flour. The pumpkin baguette will turn out a little milder and lighter. The spelt-and-rye mix, however, gives it that hearty, gently nutty note that I love.

How do I make the pumpkin puree myself?

Steam the pumpkin in chunks in a pot until soft, or roast it halved in the oven (approx. 30–40 minutes at 200°C/392°F) and then blend it smooth. The puree keeps for a few days in the fridge and works for both sweet and savory recipes.

Can I freeze pumpkin baguette?

Absolutely. It tastes best fresh, of course, but you can freeze the cooled baguettes and briefly re-bake them in the oven when needed – then they're crunchy again, just like freshly baked.

My dough is very soft and sticky – is that normal?

Yes, the dough is meant to be soft and that's what makes the crumb nice and airy. Work on a well-floured surface and add only a little extra flour if needed, so the baguettes stay light.

Do I really need a baguette pan?

No. A baguette pan gives an especially neat shape, but it also works without one: use the baking paper to form small hollows or boundaries on the tray so the baguettes hold their shape.

Pumpkin Baguette – Vegan & Easy to Bake at Home

Hello lovelies, how could it be otherwise, here is another pumpkin recipe: pumpkin baguette. Yummy, fluffy and the perfect companion for winter soups, but also great for a snack, a sandwich or with delicious hummus. I love baking my own bread and have to admit that I don’t really like store-bought bread anymore. If it’s really good quality I don’t mind making an exception – for example I love the bread from John Baker in Zurich. Unfortunately most bread is industrially produced nowadays and so it tastes the same everywhere.

Pumpkin baguette, on the other hand, is something you can easily bake yourself, and you know exactly what goes into it. Just 8 ingredients, a little patience while it proofs – and soon the smell of freshly baked bread fills the whole kitchen.

Pumpkin puree

The dough gets its beautiful color, mild pumpkin flavor and an extra portion of vegetables from pumpkin puree. You can easily make it yourself: either steam the pumpkin in chunks in a pot until soft, or cut it in half and roast it in the oven (approx. 30 – 40 minutes at 200°C/392°F). Then simply blend it smooth. The puree keeps for a few days in the fridge and you can use it for both sweet and savory dishes.

Three raw baguette doughs with pumpkin seeds on a tray, preparation

I used a baguette pan for these, which I can highly recommend – but it works fine without one too. Simply use the baking paper to form small hollows or boundaries on the tray so the baguettes keep their shape. The dough is allowed to still be a little soft when you shape it; that’s exactly what makes the crumb lovely and airy later on.

Pumpkin baguettes in a dish beside whole pumpkins, served from above

Freshly baked pumpkin baguettes in a cloth-lined basket with a squash

Pumpkin baguette slices topped with carrot and radish, served on a plate

I served this baguette to friends on a lovely evening, along with a pumpkin soup with apple and parsnip, autumnal summer rolls, my pumpkin hummus and roasted chestnuts for dessert. It was such a beautiful, successful evening and our guests were really impressed with the baguette. You can prepare it wonderfully ahead of time – it tastes best fresh, of course, but freezing it is no problem at all either.

Sliced pumpkin baguette showing the crumb and seeds, close-up

Pumpkin baguettes in an oval dish on cloth, photographed from above

Do you also enjoy baking your own bread, rolls or baguettes? I bake at least once or twice a week and usually just mix together whatever I still have at home. If you’re in the mood for more homemade bread, do try my hearty garlic bread with garlic dip or my speedy naan bread. And if, like me, you love serving baguette with soup, my creamy pumpkin soup is the perfect match. I’d be so happy if you bake this pumpkin baguette – let me know how it turns out for you.

Pumpkin baguette

Pumpkin puree

Verena's notes