I tried to make something different this year, and I was pleasantly surprised with the outcome! I had searched for 'Pumpkin Bread' online, and most of the recipes were for bread that looked similar in texture to cake, not what I would call true 'bread'. So I fiddled with my regular bread recipe and came up with this version. You can add more spices to your liking, I'm not overly keen on nutmeg or cloves but they would be a good addition if you like them, or you could even add some raisins.
This pumpkin bread made excellent toast!
I made the dough in my bread machine, but you could easily knead the bread by hand. I used some Bacheldre Watermill organic oak smoked, stoneground strong malted blend flour (available from Waitrose) combined with strong white bread flour, but you could substitute whole wheat flour, or make the bread with all white bread flour.
I used half a can of pumpkin puree from Waitrose (roughly 225g) and added the water carefully as the dough was mixing. You may need less water, don't just pour it all in at once.
Add whatever spices you prefer, nutmeg or cloves for instance.
1 teaspoon dried yeast
400g strong bread flour (100g of which was the oak smoked flour detailed above)
1 teaspoon mixed spice
½ teaspoon cinnamon
1 teaspoon sugar
1 teaspoon salt
15g unsalted butter
½ can pumpkin puree, or use homemade
Roughly 260-280ml water - probably a bit less, keep an eye on the mixing process
Put the ingredients into your bread machine in the correct order for your machine, when it comes to the water, add it gradually while the machine is mixing. Only add enough to make a smooth soft dough.
When the dough is ready, take it out of the machine and put it into a loaf tin, to rise again until doubled in size.
Bake in a pre-heated oven 180ºC/350ºF for about 20-25 minutes until golden brown.
The organic oak smoked, stoneground strong malted blend flour
My bread is off to the World Bread Day round-up, hosted by Zorra at Kochtopf. Be sure to check out all the entries and make some bread yourself - how can anyone resist a slice of freshly baked bread!
My previous breads for this event were:
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦
This content belongs to Nic at Cherrapeno. All writing and photography copyright N Fowers © 2007-2010 unless otherwise indicated. All rights reserved.