Is there anything better than a warm broa with a cup of coffee? While traditional cornmeal broas are common and beloved, today we are preparing a delicious pumpkin broa. Let’s get to the recipe!
Ingredients for the Pumpkin Broa:
- 1.1 lbs (approx. 500g) cooked and drained pumpkin (butternut squash works great);
- 1 cup (200g) granulated sugar;
- 4 large eggs;
- 7 tbsp (100g) softened unsalted butter;
- 1 shot (approx. 1.5 oz) of cachaça or brandy;
- 1 small glass (approx. 2-3 oz) of white wine;
- Juice and zest of 1 orange;
- 4 cups (500g) all-purpose flour;
- 1 tsp baking powder;
- 1 ½ cups (200g) candied fruit, chopped.
How to Make Pumpkin Broa:
- In a small bowl, combine the alcohol (cachaça/brandy and wine) and the candied fruit. Let it soak and set aside.
- In a blender, add the pumpkin, sugar, eggs, softened butter, orange juice, and orange zest. Blend until smooth.
- Pour the mixture into a large bowl, add the soaked candied fruit (including the liquid), and mix well.
- Gradually add the flour, incorporating it into the dough.
- Add the baking powder and mix gently.
- Shape the dough into small, round patties (broas) and place them on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 425°F (220°C) for about 15 minutes or until they turn golden brown.
- Enjoy while warm!
A Little History About Broa:
Broa is a traditional type of bread made with corn and wheat, originating from Portugal, Galicia, Brazil, Angola, Mozambique, and Cape Verde.
It is typically made with a blend of corn and wheat flours—or corn and rye—and leavened with yeast. A classic Portuguese Broa has a dense crumb and a thick, rustic crust. Before corn was discovered in the Americas, broa was originally made with rye flour. Corn flour is a more recent addition. It is believed the name comes from the Visigoth or Suebi word brauþ (bread). (Source: Wikipedia).
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