Pumpkin Bread Loaf

I've been thinking of all the healthy ingredients I can add to my bread and I came up with this Pumpkin Bread Loaf!

This is my girl's favourite bread variation I've baked so far. It was a lazy Sunday and we finished this up by the end of the day!

Pumpkin Bread Loaf

makes a small loaf (Depends on how thick you slice. I had about 8 slices)

Ingredients:

(A) Pumpkin Puree

200g pumpkin meat

some water

(B)

Pumpkin puree (A)

60ml milk (cold)

1 egg (cold)

20g butter

2 1/2 tablespoon sugar

1 tsp salt

187g bread flour

63g top flour

1 tsp instant yeast

50g pumpkin seeds (optional - additional added when machine beeps)

Method:

1. Microwave the pumpkin meat with some water for 4 minutes. Drain the water and mash the pumpkin.
2. Place all ingredients into the pan except pumpkin seeds based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.

(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt. I will either add the butter together with the liquid or at the four corners of the pan on top of the flour.)

3. Make the mode selection for on your breadmaker.

(For my Zojirushi breadmaker, I chose the 'soft' bread mode which takes 3 hours to complete.)

4. Press start and the machine will start kneading the dough after resting for 15 minutes.

5. When the machine beeps, add the pumpkin seeds if desired. (For Zojirushi, it will beep near the end of the kneading cycle for adding these ingredients.)

(For Zojirushi, it will beep near the end of the kneading cycle for adding these ingredients.)

6. Let the breadmaker do the rest.

7. When the bread is done, remove the bread from the pan immediately and let it cool completely on a wire rack before slicing.

Note:

- As there is no added preservatives, the bread can only last for 2-3 days. Store in air-tight container.

- If you prefer to have some pumpkin seeds coated on top of the bread loaf, brush the top of the bread loaf with egg white and coat with pumpkin seeds 10 minutes before breadmaker starts to bake.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.