Pumpkin Bread

It has been a week after Halloween. Time flies, doesn’t it? Actually, all shops started to display their X’mas things on the day after Halloween. OH MY GOD…  X’mas is coming… AGAIN!! I need to start to prepare some X’Mas gifts for my friends. And, this will be the second X’Mas I will have in the UK.

After Halloween, we still left some pumpkin. But, it was too much pumpkin to eat after you ate pumpkin for all week. So, I left that little piece in the fridge. I don’t want to do any sweet thing with pumpkin so that I thought… Why not do a pumpkin bread as my breakfast?!

Oven Temperature Setting: 200C/400F/Gas Mark 6
Baking Time: 15~20 minutes
Recipe

 

 

Steps of Pumpkin Bread

(1) Add flour, salt and sugar into a big bowl. Mix a little.

(2) Add 130 ml milk with instant yeast, pumpkin puree, and egg into the bowl. Mix all ingredients well.
(*Selena’s Kitchen Talk: I leave ONE table spoon of egg for brushing.
**Selena’s Kitchen Talk: My instant yeast’s instruction is to add yeast in the water around 5 minutes. Check the instruction before using it.)

(3) Then, move the dough into a floured table. Fold olive oil into the dough.

(Selena’s Kitchen Talk: Because this dough is very wet and sticky, it is really hard to handle it. I fold it a little bit only.)

(4) Trying to shape the bread as a big rectangle on the greased baking tray. Let it grow around 3 hours at room temperature slowly.
(5) Brush some egg or water over the top
(6) Send it to the pre-heat oven at 200C/400F/Gas Mark 6 and bake around 15~20 minutes until the top turns golden and crispy.

 

LOOK… How beautiful air holes in my pumpkin bread. I didn’t knead the dough that it is too wet and sticky to manage it. Instead, I folded it after mix all ingredients well. I prolong the time of proving and skip the second grow-up process that makes bread very soft.
I love my pumpkin bread a lot. Try a different bread for your breakfast or tea time. Enjoy it.