Pumpkin Bread
If you don’t go pumpkin mad now then there is a chance “the crazy wind” won’t get you. As for me I have been blown away by a pumpkin craze. I even make my pumpkin bread shaped like one.
Pay attention this is the scientific bit: the pumpkin puree replaces most of the liquid in this recipe. This results in a flavorsome, moist loaf
Ingredients
- 350g Pumpkin, peeled, seeds removed, and chopped
- 25g butter
- 1 small onion finely chopped
- 15g Fresh yeast (or dried yeast according to the packet instruction)
- 1 tsp Unrefined brown sugar
- 450g wholemeal flour
- 1 tsp salt
- Egg for glaze
Method
Steam the pumpkin for 10-15 minutes until tender. Drain and reserve 50ml of the cooking liquid. Puree in a blender.
Melt the butter and saute the onion until transparent.
Mix the yeast, reserved cooking liquid and sugar together and leave in a warm place for about 10 minutes until frothy.
Combine the flour and salt. Add the yeast liquid, pumpkin puree and onion and mix to a soft dough. Knead for 8-10 minutes, then transfer to a lightly floured surface. Cut off a small piece of dough (about 25g).
Shape the remaining dough into a neat round and place on an oiled baking tray. Shape the small portion of dough into a 5-cm squashed ball and press onto the center of the round.
Cover with oiled plastic wrap and leave in a warm place until double in size - about 45 minutes.
With a sharp knife, make cuts in the dough all the way round to resemble a pumpkin.
Brush the dough with egg glaze and bake at 220C/gas mark 7 for 35-40 minutes. Cool on a wire tray.
Serve with a lovely Pumpkin soup and shrimps.
Make one loaf.
Recipe from Cranks Breads & Teacakes.
