Pumpkin Bread Loaf

Butternut pumpkins are pear-shaped, with pale brown skin and bright orange flesh. They have a sweet, slightly nutty flavour.  They can be roasted, puréed for soup, stir-fried, and also be used in baking cakes or bread.  

Don't you love the beautiful colour it gives to the bread?  

Recipe adapted from  Sweet Potato Buns.

Ingredients

250g bread flour
60g mashed pumpkin
1 small eggs
30g caster sugar
80g homemade Almond Milk (adjust accordingly)
1/2 tsp salt
1 1/2 tsp instant dried yeast
30g Rice Bran oil

• Cut pumpkin into cubes.  Steamed until soft and mash with a fork.  Set aside to cool.
• Combine flour, sugar, salt and yeast together until well blended.  Add in eggs, almond milk and mashed pumpkin.  Using the dough hook, knead until it forms a slightly sticky dough.   
• Then add in oil.  Knead until the dough is smooth and elastic.  
• Shape dough into a ball and placed in a bowl covered with cling wrap.  Leave it in a warm place to rise until doubled.
• Punch down to expel trapped air.  Divide into 2 equal portions.
• Rest for 10 mins.  
• Flatten the dough and then roll up like Swiss Rolls. 
• Place the rolls on a greased loaf pan slightly apart.  Cover with cling wrap and leave to proof until doubled.
• Preheat oven to 170 deg C.  
• Bake for 25 - 30mins or until golden brown. 
• Brush the loaves with melted butter.