Potatoes, sweet potatoes, butternut squashes.. All staple family are very versatile for cooking and baking. Especially, this tuber which is large, round, ribbed and orange in colour is beautiful to use to get colour and flavour. Yes, it's PUMPKIN!
The name pumpkin is not defined one, and you will find so many different pumpkin in colour and shape. You can use one of them for baking, but safely, I recommend to use a commercial pumpkin puree to generalise flavour. Normally, when pumpkins used in baking, spices such as ginger, cinnamon are preferably required to reinforce the flavour. Then why not apply to brioche which has deep buttery flavour that will get on well with spices and earthy flavour. So let's reproduce pumpkins!
The name pumpkin is not defined one, and you will find so many different pumpkin in colour and shape. You can use one of them for baking, but safely, I recommend to use a commercial pumpkin puree to generalise flavour. Normally, when pumpkins used in baking, spices such as ginger, cinnamon are preferably required to reinforce the flavour. Then why not apply to brioche which has deep buttery flavour that will get on well with spices and earthy flavour. So let's reproduce pumpkins!
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