Hello and welcome to our website. You will see many recipes for pumpkin bread that use a lot of sugar and eggs; we’ll guide you on how to make good pumpkin bread to make your pumpkin bread.
INGREDIENTS & DIRECTIONS:
- 500-gram chunk of pumpkin, you can use pumpkin puree from a can, and we’ll come to that later.
- 450 grams of bread flour
- 25 grams of melted butter
- 25 grams of sugar
- an egg
- 1 teaspoon of salt
- a quarter of a teaspoon of nutmeg
- 2 teaspoons of yeast
We’re going to add 50 grams of walnut pieces to our loaf, and this is optional; you can leave them out if you wish. We’ll start with the pumpkin, and we want to scoop out the seeds and all this fibrous matter. Now we find it easier to peel a pumpkin if you cut it into thin strips. Now peel the pumpkin with a vegetable peeler, and cut the peeled slices of pumpkin into chunks. Then put the pumpkin in a pan, and add enough water to cover it.
And stake an inch to a boil; once it comes to a boil, lower the heat down and simmer for 20 minutes until the squash is soft. Once the squash is nice and tender, you can test it with a skewer and drain it. Now we are going to put the squash back in the pan and mash it. Still, you can easily use a food processor when you eat it with a nice puree before you end up with 350-400g of the nice dirty puree.
We’ll leave this to cool now; if you don’t have access to fresh pumpkin or you can’t be bothered now, it would be an excellent time to open pumpkin puree; 100ml of lukewarm water; we will add sugar, then yeast, and stir until sugar dissolves. We will leave it for 10 minutes until the yeast activates. Put flour in a bowl with salt and nutmeg and mix together. Put the egg in a bowl, beat it, and add it to the Flour with the melted butter and water yeast.
Next, add about 200g of pumpkin puree and mix until they form a dough; it will take about 2 minutes to make a very soft and tasty little dough after a few minutes of mixing; if your dough is too dry, add a little pumpkin puree if it is too weak and sticky. Add a spoon. From the Flour Then put the dough on a well-floured surface and knead it for 10 minutes. After 10 minutes of kneading, it would be best if you ended up with a soft, smooth dough. Now roll the dough into a lightly greased bowl lid and put it in a warm place until it doubles in size. Once the dough has risen, we can turn it onto a lightly floured surface and roll it out again to get any air bubbles out.
If you are going to add walnuts to this loaf, now is the time to add them, so we have the broken walnuts to fold; now, we are going to knead this dough for 2-3 minutes and spread the walnuts all over the dough; if you are not adding walnuts, just knead the dough for two or three minutes. When you knead the dough, you can fake it in any shape you like; we will bake the dough into a loaf head, so we press it out into a slug Now we have a bread box here. It’s eight inches by four inches, but it’s four inches deep.
We’ll pump the dough here, press it to pop into our trusty plastic bag, and leave a little in a sacred spot to rise and make the team. As you see, this has grown beautifully in the beginning. So now we’re going to bake this oven on 190 fans at 20°C for a standard range of 35 minutes a minute. Here we are; after 30 minutes, looking like a brown top, take it out of the tin. There we have nice brown golden sides. We are just not going to leave this to cool off. This loaf is nice and soft and tastes a bit sweet. The bread makes a delicious sandwich, not toast.
Now, suppose you follow this recipe meticulously. In that case, you will probably find that you have left out quite a bit of good pumpkin puree. You can either put it in some soup or make another loaf of pumpkin bread. We hope you enjoy making pumpkin bread. Thank you for reading this perfect recipe.