SPICED PUMPKIN BREAD
Spiced Pumpkin Bread is a soft, delicately sweetish, spicy home baked yeast bread. Walnuts, raisins, pumpkin seeds and pumpkin pie spice mix makes this bread ideal for breakfast or as a tea time treat.
Ingredients
- 3 cups all purpose/bread flour
- 1 tsp salt
- ¼ cup white sugar
- 1 tbsp pumpkin pie spice mix
- 2 tsp instant active dry yeast
- ½ cup walnuts chopped
- ½ cup raisins
- ¼ cup pumpkin seeds unsalted and roasted
- 3 tbsp butter
- 1 cup pumpkin puree
- ½ - ¾ cup warm milk
- extra flour for dusting
Instructions
- Mix flour, pumpkin pie spice, sugar, salt and yeast together in a mixing bowl.
- Add 1 tbsp butter and rub into the flour.
- Add the pumpkin puree and warm milk. Add milk according to how much is required.
- Bring everything together into a rough dough.
- Dust the worktop with some flour ( about 1-2 tbsp).
- Rub your hands with a bit of butter.
- Take the dough out onto the worktop.
- Knead for 10-15 minutes till it is smooth and elastic.
- You can knead it in the dough maker for 7-10 minutes.
- Rub butter on your hands as and when needed. Don't be tempted to add more flour. However, if the dough is too sticky then add a tbsp at a time.
- Add the walnuts, seeds and raisins. Knead well.
- Shape the dough into a big ball.
- Grease the bowl lightly with butter.
- Place the dough in the bowl. Cover it with a lid, damp cloth or cling film and keep it in a warm place.
- The dough should double the size. Mine took about 45 minutes. Depends on how warm your kitchen is.
- Dust the worktop or board with flour again. Knead the dough gently.
- Grease a a loaf tin (9" X 5") with butter.
- Flatten the dough out into a rectangle or square, nearly the same length as the tin.
- Roll it tight. Pinch the seams.
- Tuck in the ends underneath. You now have a log shaped dough.
- Place it in the prepared tin. Watch the video above on how to shape the dough.
- Cover it with a tea towel or a shower cap. Let it rise again till the top rises about an inch above the rim of the loaf tin or till its double the size. Mine took only 40 minutes.
- Preheat the oven to 180°C.
- Brush the top of the risen dough with milk.
- Place the tin in the hot oven to bake.
- Bake for 20 minutes and check the bread. If the top is already golden brown, then cover it with a foil.
- Bake for another 10 -15 minutes.
- Remove the tin from the oven. Place the loaf on a wire rack to cool.
- Slice and enjoy it some butter and marmalade.
Notes
- If you add an egg to the dough, reduce the amount of milk.
- Toast the bread, it tastes really good with some butter.
- Add pecans instead of walnuts.
- Add dried fruits of your choice.
- Shape it into a ball and bake. Or make small buns. For a festive look divide the dough into 2-3 parts and braid it.
- Cover the bread with foil after about 15 -20 minutes as the top does become brown too quickly.