vegetable - pumpkin bread
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
Pumpkin Bread
Although this is a yeast bread, it is surprisingly quick! Following is my version of this German recipe.
300 g. pumpkin
125 ml. water
125 ml. milk
1 T. butter
500 gr. flour
2 T. sugar
1/4 t. grated ginger
1 t. salt
1 package of dry yeast (enough for 500 g. flour)
Trim the pumpkin, chop into small pieces and cook in the water. Puree, add the milk and the butter and set aside to cool until it is warm and no longer hot. Use a whisk to mix the dry ingredients together, make a well in the center of the flour and pour in the pumpkin mass. Stir as you gather in ever more of the flour until you have a batter. Beat this for a minute, then work in more of the flour until you can knead it. Knead for 10 minutes, place in a loaf pan, cover and allow to rise 30 minutes. Place in a cold oven, turn the heat to 170° C. and bake for 40 to 50 minutes. This bread freezes well.
Note: Add chopped walnuts to this if you like. Delicious!
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