Halloween treat: refined sugar free pumpkin raisins whirls

Halloween treat: refined sugar free pumpkin raisins whirls

By 22/10/2012

If you go to the north of Italy at this time of year you will find bakeries selling colourful pumpkin bread. It is traditional to make it at home too as it is like a celebration of the autumn; this bread is soft and sweet with often raisins added to it too.

My dad grew 100 pumpkins last year and with no intention of selling them! We are pumpkin addicts as we enjoy eating them on their own or to make soups, cakes and various fillings for pastas. They will last for a few months if they are stored in a cool cellar or just kept outside.

In my region, Friuli Venezia Giulia, traditionally people make "Zuf" which is a porridge like pumpkin dish; it is made with corn flour, pumpkin, water and salt and cooked for about an hour. As a child I would often have it for breakfast with fresh milk straight from my relatives dairy cows.  As I am writing this, my mouth is watering: food can be so powerful to your senses! And food you had in your childhood can revive so many memories..

I have made these raisins whirls and only used honey to sweeten them. I think pumpkin and honey go well together and I also liked the idea of not using sugar and just olive oil instead of butter.

  • Prep Time : 20 minutes
  • Cook Time : 30 minutes



Steam the pumpkin until soft. Whiz it and reduce it into a puree.

Dissolve the yeast in lukewarm water. Add the flour, pumpkin puree, salt, olive oil, honey and raisins. Add enough milk to make a smooth ball. Work energetically with your hands for 10 minutes.

Put it in a bowl and let it rest in a warm place for a couple of hours covered with a cloth.

It should double in size.

After this resting time work the dough for another couple of minutes and then roll it into thin sausages about 12 cm long which you will roll inwards. Brush them with the whisked eggs and let them rest for another half an hour.

Cook for about 30 minutes until golden at 200 C.

I’m entering this into the October’s One Ingredient Challenge. This is a monthly blogging event that is hosted by Franglais Kitchen and How to cook good food. The ingredient for this month is Pumpkin and Squash and is hosted by Nazima and Pierre over at Franglais Kitchen.

Also I am adding this to the weekly "Made with Love Mondays" hosted by Javelin Warrior. I have found wonderful recipes and tips in Javelin's site and it is definitely worth paying a visit!

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

38 Responses to Halloween treat: refined sugar free pumpkin raisins whirls

  1. Javelin Warrior (@javelinwarrior)

    Oh my, these look wonderful, Alida! I love how the flavors are simple and not crammed with sugar and other spices… These turned out beautifully – and steamed/roasted fresh pumpkin is simply the best… Thanks so much for sharing!

  2. Nazima at Franglais Kitchen (@workinglonmummy)

    Wow this is absolutely super. I love the idea of pumpkin bread, and I will have to try this as I’ve just started making my own bread. I’ve not had huge success with sweet yeasted dough but you have inspired me!

  3. Pamela Haack

    Wow! Thanks for sharing … this sounds like a winner, and perfect for Halloween. So wonderful to learn different regional recipes! 🙂

  4. Laura loves cakes

    What a lovely bake…these look perfect and I’d definitely like to try one! I’ve got pumpkin at the ready for baking next week! They also sound rather healthy without the sugar! 🙂

  5. Girlnpurpledres

    Lovely pumpkin whirls – great idea for the Halloween season!

  6. Tamara

    Alida mi mandi una ricetta per il pane alla zucca? Magari una ricetta che hai gia’ provato, altrimenti vado su giallozafferano. Comunque mi sa che faro’ parecchie cose buone con tutte le zucche che tagliero’ domenica….. ahahahahah….evviva Halloween, Samhain e la zucca!!!

    • My Little Italian Kitchen

      Ma io di solito faccio questa anche se le ho trasformate in whirls. Metto sempre un’po di miele e uvetta. Sabato vado a S. Simone! Calda la mandorlaa!! Ti ricordi?

  7. Ozlem's Turkish Table

    Ciao Alida, what a yummy treat! and your photos are gorgeous 🙂

    we both have been thinking sweets this week!!
    xx Ozlem

  8. Our Growing Paynes

    These look really yummy. 100 pumpkins is a lot though to grow and not sell. 🙂

      • Our Growing Paynes

        We’ve tried pumpkins in the past and failed miserably.

      • My Little Italian Kitchen

        I have tried in England too without success. It depends a lot on the weather too. Here it rains all the time!

      • Our Growing Paynes

        This year has been bad for rain. We’ve had a ton here as well.

  9. lazylauramaisey

    These look lovely! I never cook with pumpkin usually but maybe I should start?

      • lazylauramaisey

        I just made a batch of flapjacks with pumpkin and spices and syrup. They smelled amazing and tasted pretty good too.

  10. Mich - Piece of Cake

    I love how healthy these are as they are made without sugar. It looks so fluffy and has such a beautiful colour.

  11. Sarah Scott

    Wow, these look lovely. I’ve never had pumpkin like this so I’ll be really interested to give this a whirl. I love reading about your traditional food Alida, it’s so fascinating.

  12. lory b

    Che belle queste chiocciole dolci!!!! Bravissima!!!!!
    Proverò presto, mio suocero quest’anno ha raccolto 146 zucche, una meraviglia!!!!!
    Un bacione grandissimo e grazie!!!!!

  13. Ombretta

    Ho già l acquolina solo a giardarle!!!!’ Mi piacciono un sacco con la zucca e poi l uso del miele e’ geniale!!!!

  14. Balvinder

    What perfect fluffy swirls! And no sugar ! I love it. I am also interested in your region’s dish. If you use only corn flour then I can try that.
    Alida, Doesn’t your email ID has some .com after that?

  15. Catherine

    Dear Alida, These are beautiful!! I like that you used honey too and olive oil.. I would love these beautiful treats anytime of day. Blessings dear. Catherine xo

  16. Amy (Savory Moments)

    Yum! These look so good and I love that you used honey. They are a perfect treat for Halloween (or any day)!

  17. la cucina di Molly

    Carissima, questie chioccioline alla zucca sono meravigliose, ottime per far colazione! Ciao

  18. Elaine Livingstone

    these look very nice, that bit different than the norm with pumpkin

  19. laura_howtocook

    Oh wow Alida, you have made a beautful sweet treat here. Good idea to limit the amount of sugar. I think when they look this good I know the taste will also be superb!
    Thanks for entering One Ingredient this month,
    Laura@howtocookgoodfood xx

  20. My Italian SmörgåsbordM

    ma sono bellissime! te la cavi proprio bene con i lievitati, complimenti!
    fantastico che mi parli del pane alla zucca. sono in procinto di tentare una versione particolare non dolce. sai mica se nella tua regione si faceva pane alla zucca in versione “salata”?

  21. Suzanne

    What a sweet post, sweet on many different levels. Beautiful!!!

  22. unikorna

    wow Alida you are blowing my mind here. I haven’t seen desserts from you yet, this is amazing. I am a baking addict and I am always open to new ideas, and since I have plenty of pumpkins around, I shall give it a try…probably with more sugar since I am a sugar addict as well :). Kisses and congrats.

  23. Choclette

    Your pumpkin raisin whirls are a thing of beauty Alida and I bet they taste fantastic too, especially flavoured with honey.. They are such a gorgeous colour. I’m quite intrigued by pumpkin porridge and if we get a better year for growing next year I might try it. I’m very envious of your father’s 100.

  24. Andrea Mynard

    These look wonderful and healthy too. Definitely keen to try them and I reckon my 5 year old would see them as a treat too. I am new to your blog, your recipes look fab and as I love cooking Italian food with my homegrown/reared ingredients will have a good read for inspiration.

Leave a Reply

Your email address will not be published. Required fields are marked *