Pumpkin Bread
Thursday, April 3, 2008
Ingredients
- 400g Well and Good Instant Bread Mix
- 150g Cooked and Mashed Pumpkin
- 450ml Water
- 50g Pumpkin Seeds
- Salt to taste
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.
Labels: pumpkin bread, recipe, well and good
posted by Gluten Free Life @ 6:22 AM,
