Spiced Pumpkin Bread Recipe

Ingredients :

225 g

25 g

1 teaspoon

1 tablespoon

1

15 g

225 g

2 teaspoon

75 g

1/2 teaspoon

1/2 teaspoon

1 tablespoon

pumpkin purée

soft margarine

sugar

warm water

egg, beaten

dried yeast

whole wheat flour

salt

sultanas

cinnamon

ground ginger

sesame seeds, for topping

a pinch of grated nutmeg

milk, to glaze

1. Beat together the pumpkin purée and margarine until soft.

2. Beat together the sugar, water and egg, sprinkle on the dried yeast and leave in a warm place for 10-15 minutes to become frothy.

3. Sift the flour, salt and spices, make a well in the centre and pour in the pumpkin purée and yeast liquid.

4. Stir in the sultanas.

5. Stir well and knead for 5 minutes, until the dough is smooth and leaves the sides of the bowl.

6. Wrap the dough loosely in greased polythene and leave in a warm place for about 1 hour, until it has doubled in size.

7. Turn out the dough and knead lightly to release air bubbles.

8. Shape into a 9 inch (23 cm) round and place on a greased and warmed baking sheet.

9. Cover loosely with greased polythene and leave in warm place for about 45 minutes, to double in size again.

10. Bake in the oven at 400^oF (200^oC), Gas 6 for 30 minutes.

11. Brush the top with milk and sprinkle with the sesame seeds.

12. Return to the oven for 10 minutes, or until the loaf is firm and the top crusty.

Makes one 9 inch (23 cm) round

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