Spiced Pumpkin Tea Bread
Serves: 8
Prep time: 45 minutes
Cook time: 30 minutes
½ serves per portion
Recipe courtesy of Alison Alexander, Moggill Branch
Ingredients:
- 500g wholemeal plain flour
- 1 tablespoon instant yeast
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 175mL milk, reduced fat
- ¼ cup brown sugar
- 60g butter
- 175g cooked mashed pumpkin
- 1 cup raisins
- 2 tablespoons apricot jam or marmalade
Method:
- PREHEAT oven to 210ºC. Lightly grease a bread tin.
- SIFT flour, yeast and spices together in a bowl.
- COMBINE milk, sugar and butter in a glass jug and heat in microwave on high for 1 ½ minutes or until the butter has melted.
- MAKE a well in the middle of the dry ingredients. ADD milk mixture, pumpkin and raisins and mix until smooth.
- TRANSFER dough to benchtop and knead, only adding a little flour when necessary, for 5-10 minutes until smooth and elastic.
- PLACE dough in a greased bowl and cover. Allow to rest until doubled in size.
- SHAPE dough into a loaf and place in 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 or until the bread sounds hollow when tapped.
- HEAT the jam or marmalade in a small bowl while the bread is in the oven.
- REMOVE bread from oven and turn out onto a wire rack to cool. B
What's Great About It:
This tasty bread pairs perfectly with a cup of tea and your favourite homemade jam. The pumpkin and wholemeal flour boost the fibre content of the loaf, while the spices bump up the flavour.
