Pumpkin Bread

3 April, 2008 (05:22) | Recipes

Ingredients

Method

  • Preheat your oven to 215°C/420°F (fan forced 210°C/410°F).
  • Grease a 21-25cm x 7cm (8-10in x 2.5in) high loaf tin.
  • Mix the Instant Bread Mix, Salt and Water for a total of 3 minutes.

    (30 seconds on slow until free of lumps, and then 2.5 minutes
    on high)

    (For thin sliced bread option, mix for 2 minutes).

  • Add the Mashed Pumpkin and Pumpkin Seeds, combine well with a wooden spoon, and then spoon the mixture into the tin.
  • Lightly spray with oil to increase the crust, and garnish with some pumpkin slices if desired.
  • Bake for 40 minutes.
  • For best results, cover the loaf with foil for the first 20 minutes in the oven to avoid burning.
  • When ready, let your loaf cool in the tin for 10 minutes to retain moisture.
  • If you like a softer crust, brush the crust lightly with water while the loaf is still warm.

Alternative Method (No Mixer Required)

  • Preheat your oven to 235°C/455°F (fan forced 220°C/430°F)
  • Simply mix with a wooden spoon until the mixture is free from lumps.
    Then combine the Mashed pumpkin until the mixture is smooth, finally
    adding the Pumpkin Seeds and combine well.
  • Follow the rest of the first method…

Recipe reprinted with permission from Well & Good.