Name: Pumpkin Bread
Ingredients: pumpkin; wheat flour

Why it works: Pumpkin and wheat work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 134 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Pumpkin Bread

Ingredients

pumpkin
wheat flour

Directions

Stew the pumpkin until very dry.
Mix the dry pumpkin with wheat flour to form a soft dough.
Shape the dough into a loaf, diamonds, or rolls.
Alternatively, roll the dough thin and cut into pieces with cake cutters.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Pumpkin + wheattop 11% of all pairs

Smell alikemoderate

Cooked together134 recipes

Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
Wheat + flourtop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).
Pumpkin + flourtop 18% of all pairs

Smell alikemoderate

Cooked together1,624 recipes

Shared aroma: isobutyraldehyde (malty, green).