Pumpkin loaf
Delicious served with sweet or savoury toppings!
HANDS ON TIME 30 minutes | COOK TIME 30 minutes | MAKES 1 loaf
Low sugar | Vegetarian
INGREDIENTS
- 500 g peeled and chopped pumpkin
- 3 tsp (10 g) dried yeast
- ⅓ cup lukewarm water
- 2 tsp caster sugar
- 2 ½ cups flour
- 1 tsp salt
- 30 g butter, melted
- ¼ cup lukewarm milk
METHOD
BOIL pumpkin for 8 minutes or until tender; drain. Transfer to a bowl and mash with a fork. Set aside to cool completely.
COMBINE yeast, water and sugar in a bowl. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
SIFT flour and salt into a bowl. Stir in butter, milk, yeast mixture and cooled pumpkin mash. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place in a lightly oiled bowl and cover with plastic wrap. Stand in a warm place for 40 minutes or until dough has doubled in size.
PREHEAT the oven to 200°C. Oil a 10cm-deep, 9cm x 22cm bread loaf tin.
PUNCH down dough and knead on a floured surface for 1 minute until smooth. Divide dough in half. Roll each half into a tight ball; place side-by-side in bread tin. Dust with a little extra flour; cover with plastic wrap. Stand in a warm place for 20 minutes or until risen.
BAKE bread for 30 minutes or until it sounds hollow when tapped. Transfer to a wire rack to cool before slicing.
TOP TIP: Shape the dough into smaller balls to make dinner rolls. For extra aesthetic, brush the proofed dough with egg wash and sprinkle over some seeds just before baking.
Pumpkin loaf
Ingredients
- 500 g peeled and chopped pumpkin
- 3 tsp (10 g) dried yeast
- ⅓ cup lukewarm water
- 2 tsp caster sugar
- 2 ½ cups flour
- 1 tsp salt
- 30 g butter, melted
- ¼ cup lukewarm milk
Instructions
Boil pumpkin for 8 minutes or until tender; drain. Transfer to a bowl and mash with a fork. Set aside to cool completely.
Combine yeast, water and sugar in a bowl. Cover; stand in a warm place for 10 minutes or until mixture is frothy.
Sift flour and salt into a bowl. Stir in butter, milk, yeast mixture and cooled pumpkin mash. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place in a lightly oiled bowl and cover with plastic wrap. Stand in a warm place for 40 minutes or until dough has doubled in size.
Preheat the oven to 200°C. Oil a 10cm-deep, 9cm x 22cm bread loaf tin.
Punch down dough and knead on a floured surface for 1 minute until smooth. Divide dough in half. Roll each half into a tight ball; place side-by-side in bread tin. Dust with a little extra flour; cover with plastic wrap. Stand in a warm place for 20 minutes or until risen.
Bake bread for 30 minutes or until it sounds hollow when tapped. Transfer to a wire rack to cool before slicing. Delicious served with sweet or savoury toppings!
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ALSO SEE: Baby marrow corn loaf
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
