Pumpkin Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
350g Hokkaido Pumpkin raw80g soft butter500g whole wheat flour1 packet (about 2oz) dry yeast90g sugar1 tsp Salt1 medium Egg1 tbsp Milk, nonfat1 tbsp Pumpkin Seeds
Cut open the pumpkin, remove seeds, peel skin (use potato peeler) and cut the remaining 300g of flesh into cubes. Put pumpkin cubes in a pot with 2 tbsp Water and cook with a cover for 15 min. on med. heat. Sitr occasionally and remove from heat when pumpkin is soft. Puree with an immersion blender or in batches in a regular blender. Add 75g of butter, mix and let cool.
Measure flour into a bowl with yeast, sugar and salt. Add egg and pumpkin-butter puree and use your hands or a dough hook from a hand mixer to make a dough. Turn the dough out onto a floured counter and knead until the dough is shiny and completely come together. Put it back in the bowl, cover with saran wrap and let sit for 30 minutes.
Use the remaining 5g of butter to grease a loaf pan (25X10cm, 1.5L capacity). Form the dough into a loaf on a lightly floured work surface and put the loaf in the loaf pan. Cut a 1cm deep slit across the top longways. Brush with Milk and sprinkle pumpkin seeds on top.
In a 180 degree CELCIUS pre-heated oven in the bottom third bake the bread for 45-50 minutes. Cover the bread with aluminum foil shortly before the end of the backing (prevents the crust from drying out and the pumpkin seeds from burning). Remove the bread from the oven and let cool shortly, then set on a cooling rack until completely cool.
Keeps, wrapped in a kitchen cloth, for 1-2 days. Also freezes very well.
Serving Size: makes 1 loaf, 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user DRYOASIS88.
Measure flour into a bowl with yeast, sugar and salt. Add egg and pumpkin-butter puree and use your hands or a dough hook from a hand mixer to make a dough. Turn the dough out onto a floured counter and knead until the dough is shiny and completely come together. Put it back in the bowl, cover with saran wrap and let sit for 30 minutes.
Use the remaining 5g of butter to grease a loaf pan (25X10cm, 1.5L capacity). Form the dough into a loaf on a lightly floured work surface and put the loaf in the loaf pan. Cut a 1cm deep slit across the top longways. Brush with Milk and sprinkle pumpkin seeds on top.
In a 180 degree CELCIUS pre-heated oven in the bottom third bake the bread for 45-50 minutes. Cover the bread with aluminum foil shortly before the end of the backing (prevents the crust from drying out and the pumpkin seeds from burning). Remove the bread from the oven and let cool shortly, then set on a cooling rack until completely cool.
Keeps, wrapped in a kitchen cloth, for 1-2 days. Also freezes very well.
Serving Size: makes 1 loaf, 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user DRYOASIS88.
Nutritional Info Amount Per Serving
- Calories: 134.5
- Total Fat: 6.2 g
- Cholesterol: 27.6 mg
- Sodium: 239.4 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 1.4 g
- Protein: 2.3 g
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