Pumpkin Bread

#myrecipe

By Bithi Bhargava

Jun, 10th

646

Servings

1 person

Cook Time

1 hr

Ingredients

5 - 7

Ingredients

Pumpkin Puree
Refined Flour
Active Dry Yeast
Castor Sugar
Salt
Oil
Milk, for brushing

Instructions

Roast 250 gm pumpkin with a pinch of salt and sugar in the oven at 180 C for 20 mins or until done. Let it cool and mash well.
Bloom yeast with some sugar and lukewarm water for 10 mins.
Sift the flour and salt together. Add the yeast and mix.
Now add the oil and pumpkin puree. Knead into a soft dough. Use water as required.
Let it rise for an hour or until it is double in size.
Punch the dough. Now place the dough in a greased loaf tin and let it proof for another 30 mins.
Apply milk wash just before baking. Bake in a pre-heated oven at 180 C for 20-25 mins.
Remove from the oven and let it cool well on the wire rack before slicing.
Enjoy with melted butter, mint chutney, pesto or any spread of your choice and a cup of hot beverage.

Notes/Tips

One may use canned pumpkin puree, if available.

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