Pumpkin Loaf Bread/ Straight Dough Method - Pumpkin # 1

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Pumpkins are very versatile and are used in both cooking and desserts. Pumpkin can be boiled, baked, steamed or roasted. I used to buy them whole as I like them in my dishes and baking.

Most of the flesh I will roast into sauce (as shown in early post Baked Spice Pumpkin). I will steam the rest and keep into freezer for baking used. As for the seeds, I will bake them and become snack. Do refer here on how to toast pumpkin seeds. Therefore nothing goes to waste.


In the coming posts I will share on recipes on pumpkins. I hope this will give you some ideas on how to use out the whole pumpkin in very short time.

I like to start with pumpkin bread recipe. This recipe appears in quite numbers of fellow blogger blogs. I like the natural colour of golden yellow from the pumpkin. This picture was actually taken the next day, which is 1/3 portion of the loaf bread. However as you can see the bread still retain soft and fluffy. Here is my pumpkin loaf bread.

Ingredients:

(A)

120g pumpkin puree

1 egg

80ml water

2 tbsp sugar

½ tsp salt

(B)

200g bread flour

100g cake flour

1 tsp yeast

(C )

20g margarine/ butter

Methods:

1. Put all ingredients (A) into a bowl and stir to mix. Add (B) and knead to form dough.

2. Add margarine/butter and continue kneading to form smooth and elastic dough. Cover and let it prove for 1 hour.

3. Transfer to working surface. Divide the dough into 3 portions (about 200g each). Shape into balls and rest for 10 minutes.

4. Flatten the ball into rectangle and roll it up like swiss rolls. Keep aside and proceed with the other 2 portions. Again flatten the 1st swiss roll into long rectangle and roll up into swiss rolls. Repeat the same for the 2nd and 3rd.

5. Place the dough inside a greased sandwich tin (I'm using L21cm x W10cm x H11cm sandwich mould) and rest for 45 minutes.

6. Bake at 170C for 28-30 minutes.