SPICY PUMPKIN TEA BREAD
What’s great about it:
A beautiful and tasty recipe to bring to any morning or afternoon tea. The modification of wholemeal flour from plain flour and extra pumpkin makes this loaf an excellent source of dietary fibre.
Serves 8 | Prep time 15 minutes | Cook time 30 minutes
500g plain wholemeal flour
1 tablespoon instant yeast
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/4 teaspoon cloves, ground
175ml milk, reduced fat
60g brown sugar
A pinch of salt
175g pumpkin, mashed
1 cup raisins
2 tablespoons apricot jam or marmalade
PRE-HEAT oven to 210ºC. Lightly grease a bread tin.
SIFT flour, yeast and spices and place on a bench top. Make a well in the center.
COMBINE milk, sugar, butter, and salt in a glass jug and heat in the microwave on for 1 ½ minutes or until warm and the butter has melted. Add to dry ingredients with the pumpkin and sultanas and mix until smooth.
KNEAD the dough, only adding a little flour when necessary, for 5-10 minutes to form a smooth elastic dough. Place the dough in a greased bowl and cover.
ALLOW to rest until doubled in size.
SHAPE dough into a loaf and place in a greased bread tin. Cover with a tea towel and allow to rise again.
BRUSH the top with a little milk and bake for 30 minutes until the bread sounds hollow when tapped.
REMOVE from the oven and turn the bread out onto a wire rack to cool. While the bread is baking, heat the jam or marmalade in a small bowl and brush on to the hot bread when it is on the cooling rack.
Recipe courtesy of: Alison Alexander, Moggill Branch
Filed under: teacake, bread, pumpkin