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Pão de Abobora (Portuguese Pumpkin Bread) Recipe

Pão de Abobora (Portuguese Pumpkin Bread) Recipe

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Pão de Abobora (Portuguese Pumpkin Bread)

This holiday recipe, traditionally used in Portugal around Christmas and Easter, has been passed down through generations of women in Chef Fernandes' family. Faintly sweet and aromatic, this pumpkin bread is excellent lathered with butter or cheese. The chef also recommends using it for sandwiches, say ham and cheese. - Arthur Bovino


1 pack active dry yeast

2 cups water

2 pounds flour

1 cup sugar

1 teaspoon cinnamon

1 pinch salt

4 eggs

1 cup milk

1 pound pumpkin meat, (you can also use butternut squash)

1 cup raisins

1 cup walnuts


Preheat oven to 375°F

Add the packet of yeast to 1cup of water and set aside until yeast 'melts'.

In a mixing bowl, combine the flour, sugar, cinnamon, and salt and mix together. Then add the eggs, milk, remaining cup of water, and pumpkin and mix. Then add the yeast and water mixture and stir.

Add the raisins and walnuts, and combine with an electric mixer for 10 minutes. Then let rest for an hour on the counter.

Preheat the oven to 375°F. Portion the dough into small balls on a well-floured baking sheet and bake for 40 minutes.

Dessert menus in Portugal often have a large list of items to choose from and will vary between restaurants.

Portuguese desserts are largely egg-based, with lots of custard flavours, but chocolate and fruity desserts are certainly not left out!

Today I’ve come up with a list of 20 famous Portuguese desserts, and some of my personal favourites.

These desserts can be found in most, if not all, pastry shops (pastelarias) and bakeries (padarias) in Portugal, and there’s definitely something for everyone!

1. Portuguese Custard Tarts

Portuguese custard or “pastel de nata”

Let’s start with perhaps the most famous pastry in Portugal – the ‘pastéis de nata’ also known as ‘pastéis de Belém’ (but with slightly different recipes). It is an egg tart pastry filled with custard cream and finished off with cinnamon and/or icing sugar.

The deliciously addictive sweet can be found at any bakery in the country, most famously in Belém for just €1.

They are best served warm, so ask to dine in for the freshest tarts. And if you want to try baking these at home, follow this recipe to see how.

These are my absolute favourite, and you CANNOT visit Portugal without trying a “pastel de nata”! Recipe here.

2. Queijadas de Sintra

A traditional sweet found in the majestic town of Sintra, Queijada de Sintra’s are a cheese, egg and cinnamon tart with a crunchy outer layer. Best tried at Piriquita or Queijada da Sapa, which have been preparing the local delicacy for over 200 years! You can also try making them at home with this Queijada de Sintra recipe.

We’ve been to Sintra and made a list of all the things we can’t miss out when you’re there. Click here for more.

3. Bola de Berlim

If you are a doughnut fan, wait until you try the Bola de Berlim. These Portuguese doughnuts are made with sweet dough, filled with lots of egg yolk cream and dusted off with icing sugar. Expect to have some sticky fingers after stuffing your face with this Portuguese dessert!

Check out the recipe for the Portuguese doughnut here.

4. Bolo Rei

Traditionally eaten at Christmas time, the Bolo Rei or ‘King Cake’ is a staple dessert in any Portuguese home during the holidays. The cake is made from sweet bread, nuts, and crystallized fruit. While it doesn’t exactly look appealing, it’s tradition, so a must-try! (Check out the recipe for the Bolo Rei here)

5. Caramel Flan

A crème caramel or ‘flan’ is as you guessed it, a custard dessert, with a layer of caramel topping. You could say this is the Portuguese version of a crème Brulée but without the crusty top layer. You’ll find this dessert on most restaurant dessert menus or home-made at family events. The Food Network has the flan pudding recipe.

6. Pão de Deus

With a name that translates to “God’s bread,’ it is easy to see why this is one of my favourite desserts in Portugal. The Pão de Deus is a sweet golden bread filled with coconut, a sure recipe sent from the heavens. Find them in a bakery or make them at home.

7. Arroz Doce

Now a popular dessert around the world, the Arroz Doce is a rice pudding made with rice, sugar, egg, milk and salt. It is best served with a crusty exterior and custard-like soft interior. (Find the recipe here)

8. Tarte de Alfarroba

A carob tart traditional of the Algarve region, it is made using locally grown carobs (figs) and almonds. It is not actually chocolate, but its flavour is rich and tastes very similar. Easy Portuguese Recipes has posted a great recipe for this tart.

9. Molotov

Like many Portuguese desserts, the Molotov is made using egg whites. It is a light and airy dessert that just about melts in your mouth. If you want to try and make it at home, here’s the recipe.

10. Bolo de Bolacha

A traditional biscuit cake that does not require any baking! It is prepared using Maria biscuits, a classic Portuguese biscuit that every Portuguese family stock in their pantry.

The cake consists of different layers of the biscuits soaked in coffee and buttercream. You can follow this simple recipe to make it at home.

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11. Lampreia de ovos (Lampreia de Natal)

Shaped like a lamprey fish, this Portuguese dessert is made from 50 egg yolks and lots of sugar, decorated with candy to give a face to the sea creature. Often enjoyed over Christmas time, this dessert can be a fun sweet to make with kids. You can find the lampreia de ovos recipe here.

12. Salame de chocolate

This Portuguese dessert may look like salami, but trust me, it tastes nothing like it. It is named so because of its tube-like shape but is the perfect blend of chocolate and cookie in one. It’s simple and oh, so nice. You can find the Portuguese Chocolate Salami here.

13. Toucinho do céu

As an almond-lover, the toucinho do céu is one of my favourite Portuguese desserts. The cake was first introduced in the northern and oldest region of the country, and at one point even used pork lard instead of butter. Today, most recipes will use butter instead. If you’d like to try the Portuguese almond cake at home, Easy Portuguese Recipes has made a list of what you’ll need.

14. Chocolate Mousse

Everybody loves chocolate mousse, including the Portuguese. This dessert will likely be found on many dining menus around the country when eating out. You can find the recipe here.

15. Bolo Brigadeiro

With so many Brazilians in Portugal, it makes sense that they brought over a taste of their own cuisine. The Brigadeiro is a bite-size chocolate sweet rich in flavour and calories, and very easy to become addicted to. Don’t say I didn’t warn you! There are lots of different Brigadeiro recipes online but this is my favourite.

16. Farófias

Farófias are meringues poached in custard, which helps keep them soft, and are finished off with sprinkles of cinnamon. This is one of the most egg-heavy Portuguese desserts you can get. You can learn how to do it here.

17. Torta de Laranja

For a Portuguese dessert that tastes like summer, the Torta de Laranja, orange roll, is my go-to. The cake is basically an orange-flavoured swiss roll with a sticky texture and sweet taste. You can find these on many a dessert menu and bakeries too. Here’s how to cook it.

18. Sonhos

This Portuguese dessert literally translates as “dreams” and is the country’s traditional version of a doughnut. It is usually eaten around Christmas time or over the holidays, but you can find them in stores throughout the year. Recipe here.

19. Sonhos de Abóbora

Pumpkin is a popular ingredient in Portuguese dishes around Christmas and holidays, with many locals indulging in Sonhos de abóbora, which translates roughly as “pumpkin dreams”. And yes, the fried pumpkin dough sprinkled with sugar certainly tastes like a dream. I usually do this one at home.

20. Pêras bêbedas

It wouldn’t be a food list in Portugal without mention of wine. This Portuguese dessert translates as “drunken pears” and is quite simply that – pears poached in a lot of wine. It can be made quite easily at home with red wine, cinnamon, sugar, lemon, and pears. It’s also unsurprisingly very delicious! Click here to find the recipe.

Pumpkin Jam / Doce de Abóbora

One of my favorite things about the fall season is the arrival of pumpkins. I personally enjoy them cooked in so many different ways. I love it in my soups, roasted in the oven and baked into desserts. But the one recipe that is such a special treat and is not as common is the pumpkin jam.

Growing up, my mom would make jam out of almost every fruit and sometimes vegetables&hellip There really isn&rsquot much you can&rsquot make into a jam or compote. The memories I have of enjoying freshly made jam on warm buttered bread are something that just thinking about it makes my mouth water.

On a side note: The other great thing about making this recipe is that it also makes a wonderful hostess gift too!


2 pounds of chopped pumpkin

2 pounds of granulated sugar

Juice of 4-5 oranges, enough to fill 1 cup

1 tablespoon of pure vanilla extract


Cut, peel, de-seed, and chop the pumpkin into small pieces. (The smaller the pieces the faster it will break apart in the sugar.)

In a heavy bottom pan over medium heat add the pumpkin, sugar, salt, orange juice, cinnamon sticks and vanilla. Stir everything together and bring to a boil. Then lower the temperature and let it simmer. Keep stirring the pot every few minutes until the jam starts to thicken in consistency, which is about 45-60 minutes. You don&rsquot want to overcook it. Since the jam will harden as it cools.

Last but not least, spoon into sterilized mason jars. Let it cool and store the jars in the refrigerator. Since this is all natural with no preservatives, it should keep for two months.

This recipe yielded 5, 8oz mason jars

Want to make more jam? Read my how-to Recipe for Blackberry Jam!

If you make this delicious pumpkin jam, be sure to tag me on social media! I would love to see your creations.


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  • 2 xícaras de Farinha de Aveia (eu bati aveia integral no meu blender para fazer a farinha, super simples)
  • 1/2 xícara de Farinha de Amêndoas
  • 1 colher de chá de Bicarbonato de Sódio (Baking Soda)
  • 1/2 col de chá de fermento em pó
  • 1 colher de chá de Sal Marinho
  • 1 colher de chá de Canela
  • 1 colher de sopa de alecrim seco ou fresco
  • 1 xícara de purê de Abóbora (cozinhe a abóbora até estar macia. – normalmente cozinho no Bamboo Steamer, mas pode ser cozida também na água e depois com a ajuda de um garfo amasse até textura de purê. Pode usar um mixer ou blender para fazer o purê com mais facilidade).
  • 1/4 xícara de Óleo (Coco ou Azeite ou Avocado)
  • 1 Flax Egg (1 colher de sopa de Semente de Linhaça + 3 colheres de sopa de Água – deixar de molho por 5 minutos)
  • 1 colher de chá Vinagre de Maçã
  • Opcional: 2 colheres sopa de Maple Syrup ou Mel
  1. Misturar a parte seca separada da molhada e depois unir ambas misturas em um bowl.
  2. Preaquecer forno a 350F/180C.
  3. Despejar a mistura em forma* untada com óleo de coco ou coberta com papel manteiga.
  4. Assar por 60 a 80 minutos ou até o palito sair mais sequinho.

Dica: Faça um corte no meio da massa com uma espátula, assim ele crescerá com um formato lindo!

Como conservar: esse pão irá durar uma cerca de 03 dias fora da geladeira, 07 dias na geladeira e até 3 meses dentro do seu freezer. Lembre-se de fatiá-lo antes de congelar!

Valor Nutricional por fatia:

Kcal: 138 | Gorduras: 8.6 | Carb: 13.1 Fibra 2.1 | Proteina: 3.5

*Vitamina A: 24.8% | Vit C: 4.1% | Calcio: 3.2%

% baseado em uma dieta de 2000Kcal / dia.

About Doce de Abóbora - Pumpkin Jam

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Recipe Summary

  • ½ cup olive oil or butter
  • ⅓ cup water
  • ⅓ cup milk or soy milk
  • 1 teaspoon salt
  • 2 cups tapioca flour
  • 2 teaspoons minced garlic
  • ⅔ cup freshly grated Parmesan cheese
  • 2 beaten eggs

Preheat oven to 375 degrees F (190 degrees C).

Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.

Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.

Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

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Baked Pumpkin French Toast | Rabanadas de Abóbora no Forno

Christmas night is just around the corner. The preparations for that wonderful night have started already and everybody is finishing last minute details. Some of us (me included) still have some Christmas gifts to buy, others some decorations for Christmas table to finish and others some delicacies to make to give all family and friends a very delicious Christmas. I have a bit of everything to finish (yup, that’s me!).

Christmas deserts are very traditional in each country. Back in Portugal some of our sweet delicacies for Christmas night includes the famous Bolo Rei, our sweet rice dessert (Arroz Doce), my favorites Filhoses or Sonhos, and of course Rabanadas, or as you may know them, French Toast (America) or Pain Perdu (France). And lots of others that are also part of a traditional Portuguese Christmas dinner. But today let’s focus on Rabanadas or French Toast.

Despite calling them French Toast, Rabanadas or Pain Perdu, the basis of the recipe is the same, which is to use bread slices with one or two days old, soaking them into a mixture of milk, sugar and eggs and then fry them until they are golden and crispy. Of course each country has its own variations but the concept is the same. In Portugal they are normally soaked into a mixture of warm milk, sugar and cinnamon and then covered with egg and fried.

But let’s talk a bit about nutrition regarding French Toasts. White bread, white sugar, milk and eggs. Hmm, it doesn’t seem very good doesn’t it? And even though it’s a dessert (or breakfast like it is in many places) it doesn’t mean than it can’t have something good for us. We can make only two small changes that make a big difference which is substitute the white bread for whole grain and the white sugar for coconut sugar which is one the sugars with the lowest glycemic index. But we can improve it even more, and pumpkin is the way to go. Not only adds nutrients and goodness to your French Toast but also makes it even more tastier. Together with some pumpkin pie spices like cinnamon, ginger and nutmeg and you can actually feel what Christmas tastes like.

What about baking it? In my opinion? Best idea ever! If you never tried it this Christmas is the perfect time to do it. Let me tell you all the reasons why. First it is much much easier. Instead of being in front of the stove for ages making each toast one by one and turning them one by one, you place all of them in an oven tray or plate and bake them all at the same time. French toast is better when served hot and this way you have all of them coming straight out of the oven at the same time so that everybody can enjoy them together and still hot. And this way you don’t have to be stuck in the kitchen while everybody is drinking wine and enjoying the night. You just need to make a small preparation, place it in the oven and get back to the party.

The process is really simple. Prepare the pumpkin puree the day before. It’s super easy. If you read my post of Pumpkin and Dark Chocolate Pancakes then you already know how to do it. If not, we’ll it’s the exact same way. In fact you can use the puree to make these French Toasts for Christmas night and those delicious pancakes for Christmas morning. Sounds good doesn’t it? I’ll probably do that. Continuing…while you are having dinner let the bread slices soaking into the pumpkin, milk and spices mixture, then when it’s time for desert cover each slice with egg and place them on an oven plate, top each slice with a small knob of butter (it’s Christmas and a bit of butter won’t harm anyone) and place them in the oven for about 30 minutes turning them halfway. While they’re in the oven you can clear the table from the previous course, play with the kids, drink some wine, prepare other deserts and by the time you finish all of that your delicious French Toasts will be ready, golden, juicy and bursting with Christmas flavors. To serve them you can choose any toppings you want but in my opinion maple syrup is definitely the One, the flavors are just perfect together.

I want to wish you all a Very Merry Christmas, full with good things, not only food but also things that truly fill our heart. Make these delicious French Toasts for Christmas night, as it is traditional in Portugal, enjoy them around family and friends and everything will be just perfect!

Ingredients (for 8 to 9 slices):

  • 300g whole grain bread (2 days old)
  • 400ml milk
  • 1/2 cup pumpkin puree*
  • 3 tbsp coconut sugar (brown sugar can be used instead)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 30g/40g butter + more to grease the tray
  • Maple Syrup to serve

*To make your own pumpkin puree, roast half pumpkin (aprox. 500g) without any seasoning, skin side up, in the oven at 180°C for about 45 min or until super creamy on the inside. Remove from the oven and let it cool for 10 min. Remove the flesh and blend until you get a creamy puree. Use this puree to make this recipe and many others.

1. In a saucepan over medium heat add milk, pumpkin puree, coconut sugar and spices. Let it start simmer for 1 or 2 minutes, remove from heat and let it cool for a couple of minutes.

2. Preheat oven to 200°C. Cut the bread into thick slices and place them in a tray or plate. Cover them with the milk and pumpkin mixture and let them soak for about 10 min or until they are well soaked.

3. Beat the eggs and cover each bread slice with egg and then place them on an oven plate previously greased with a little bit of butter.

4. Top each bread slice with a small knob of butter and place the tray in the oven. Bake for about 30 minutes turning the bread slices halfway (I like to turn them again at the end to keep the butter side up).

5. Serve this French Toasts hot straight from the oven with a drizzle of maple syrup on top and indulge yourself with this Christmas flavours.

Tip: If doing this French Toasts on Christmas night you can make the milk and pumpkin mixture in advance, reheat it and place the bread soaking before starting dinner and place the french toasts in the oven when dessert time comes. This way you get more time to enjoy the company of family and friends.

Agora em Português

A noite de Natal está mesmo ao virar da esquina. As preparações para essa noite maravilhosa já começaram e todos estão já a tratar dos últimos pormenores. Alguns de nós (eu incluída) ainda temos algumas prendas de Natal para comprar, outros algumas decorações para a mesa de Natal para terminar e outros algumas delícias para fazer para dar a toda a família e amigos um feliz e delicioso Natal. Eu tenho um pouco de tudo para terminar (sim, sou eu).

As sobremesas de Natal são muito tradicionais em cada país. Em Portugal algumas das delícias doces que fazem parte da noite de consoada incluem o famoso Bolo Rei, o nosso Arroz doce, as minhas favoritas Filhoses ou Sonhos, e claro as Rabanadas. E ainda muitos outros doces que fazem parte de um jantar de Natal tradicional Português. Mas hoje vamo-nos focar nas Rabanadas.

Apesar de as nossas tradicionais Rabanadas serem também conhecidas por French Toast (América) ou Pain Perdu (França), a base da receita é a mesma em todas elas, que é usar fatias de pão com já alguns dias, demolhá-las numa mistura de leite, açúcar e ovos e depois fritá-las até que fiquem bem douradas. Claro que cada país tem as suas variações da receita mas o conceito é o mesmo. Em Portugal elas são normalmente demolhadas numa mistura de leite, açúcar e canela e depois cada fatia é coberta com ovo batido e depois são fritas.

Mas vamos falar um pouco de nutrição no que respeita às Rabanadas. Pão branco, açúcar branco, leite e ovos. Hmm, não parece muito nutritivo pois não? E apesar de ser uma sobremesa (e também pequeno almoço em alguns sítios) não significa que não possa ter coisas boas para nós. Podemos fazer apenas duas pequenas mudanças que fazem já uma grande diferença, que são trocar o pão branco por pão integral e o açúcar branco por açúcar de côco, um dos açúcares com o índice glicémico mais baixo. Mas ainda as podemos tornar mais nutritivas e usar abóbora é o caminho. Não só adiciona nutrientes e coisas boas como também ainda torna estas Rabanadas mais saborosas. Tudo junto com as especiarias de uma tarte de Abóbora, tais como a canela, o gengibre e a noz moscada, e vão mesmo conseguir sentir o sabor do Natal.

E então é assá-las? Na minha opinião? Melhor ideia de sempre! Se nunca experimentaram então este Natal é a altura certa. Deixem-me dizer-vos porquê. Em primeiro lugar é muito mais fácil. Em vez de passarem imenso tempo em frente ao fogão a fazer as rabanadas uma a uma e a virá-las uma a uma, basta colocarem todas numa travessa de forno e assá-las todas ao mesmo tempo. As Rabanadas são melhores servidas quentes e desta forma conseguem tê-las todas acabadinhas de sair do forno ao mesmo tempo para que todos as possam saborear juntos e bem quentinhas. E desta forma não têm que ficar na cozinha enquanto todos estão a beber vinho e a desfrutar da noite. Só precisam de fazer uma pequena preparação, colocá-las no forno e voltar para a festa.

O processo é muito simples. Preparem o puré de abóbora no dia anterior. É muito fácil. Se leram o meu post das Panquecas de Abóbora e Chocolate Preto então já sabem como o fazer. Se não, bom é exatamente da mesma maneira. Aliás, podem usar o puré para fazer estas Rabanadas para a noite de Natal e para fazerem aquelas deliciosas panquecas para o pequeno almoço na manhã de Natal. Parece bem não parece? Eu provavelmente vou fazer isso mesmo. Continuando…enquanto estiverem a jantar deixem as fatias de pão a demolhar na mistura de abóbora, leite e especiarias, depois quando for a hora da sobremesa cubram cada fatia com ovo batido, coloquem-nas num tabuleiro de forno, cubram-nas com uma pequena noz de manteiga (é Natal e um pedacinho de manteiga não vai fazer mal a ninguém) e levem ao forno por cerca de 30 minutos virando-as a meio. Enquanto as Rabanadas estão no forno podem aproveitar para levantar os pratos do prato anterior, brincar com as crianças, beber um copo de vinho na companhia de uma boa conversa, preparar outras sobremesas e quando terminarem qualquer que seja a tarefa que decidam fazer as Rabanadas vão estar prontas, douradas, fofas e a rebentar de sabores natalícios. Na hora de servir podem cubri-las com qualquer topping que gostem mas na minha opinião o xarope de ácer (ou de bordo) é o Tal, os sabores ficam absolutamente perfeitos juntos.

Quero desejar-vos um excelente Natal, cheio de coisas boas, não só de comida como também coisas que nos enchem verdadeiramente o coração. Façam estas deliciosas Rabanadas para a vossa noite de Natal, saboreiem-nas rodeados de família e amigos e tudo será perfeito!

Ingredientes (para 8 a 9 fatias):

  • 300g pão integral
  • 400ml leite meio gordo
  • 1/2 chávena de puré de abóbora*
  • 3 c.sopa açúcar de côco
  • 1/2 c.chá canela em pó
  • 1/4 c.chá gengibre em pó
  • 1/4 c.chá noz moscada em pó
  • 30g/40g manteiga + para untar o tabuleiro
  • Xarope de Ácer para servir (também conhecido como xarope de Bordo)

*Para fazer o seu próprio puré de abóbora, asse meia abóbora (aprox.500g) sem tempero, com a pele para cima, no forno a 180°C por cerca de 45 min ou até estar bem cremosa por dentro. Retire do forno e deixe arrefecer por 10 min. Retire todo o interior e triture até obter um puré bem cremoso. Use-o para esta e muitas outras receitas.

1. Num tacho em lume médio coloque o leite, o puré de abóbora, o açúcar de côco e as especiarias. Deixe fervilhar por 1 a 2 minutos, retire do lume e deixe arrefecer um pouco.

2. Pré aqueça o forno nos 200°C. Corte o pão em fatias grossas e coloque-as num tabuleiro ou travessa. Cubra com a mistura de leite e abóbora e deixe o pão absorver o líquido por cerca de 10 minutos ou até estarem bem embebidas.

3. Bata os ovos, passe cada fatia de pão pelo ovo batido e coloque-as num tabuleiro de forno previamente untado com um pouco de manteiga.

4. Coloque um pedaço pequeno de manteiga sobre cada fatia de pão e coloque o tabuleiro no forno. Asse por cerca de 30 minutos virando as fatias a meio (eu gosto de voltar a virá-las de novo no final para ficar com o lado da manteiga por cima).

5. Sirva estas Rabanadas bem quentes acabadinhas de sair do forno com um fio de xarope de ácer e delicie-se com estes sabores de Natal.

Dica: Se fizer estas rabanadas na noite de Natal pode fazer o preparado de leite e abóbora com antecedência, reaquecer e colocar o pão a demolhar antes de começar a jantar e colocar as rabanadas no forno na hora da sobremesa. Assim fica com mais tempo para aproveitar com a família e os amigos.

Watch the video: #21 Pão de abóbora com sourdough pumpkin bread with sourdough カボチャのパンサワードウ (May 2022).