Trinidad Pumpkin Bread
Recipe: #19109
May 18, 2015
Categories: Breads, Pumpkin, Carribbean, Sunday Dinner, Oven Bake, Fat Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy Vegan, Vegetarian, Yeast Bread, Flour, more
"A regular bread, not the sweet, cakelike type. Adapted from Breads of the World. Prep time includes rising time. Canned pumpkin is not recommended for this recipe. Makes 2 loaves."
Original is 16-20 servings
Ingredients
Nutritional
- Serving Size: 1 (50 g)
- Calories 125.6
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 293 mg
- Total Carbohydrate - 26.7 g
- Dietary Fiber - 1 g
- Sugars - 2.4 g
- Protein - 3.5 g
- Calcium - 12.1 mg
- Iron - 0.6 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine yeast, water and sugar. Let stand 5 minutes.
Step 2
Stir in salt and molasses.
Step 3
Stir in pumpkin and cloves.
Step 4
Slowly add flour, cup by cup, until the dough becomes stiff enough to knead.
Step 5
Place on a lightly floured surface and knead until smooth and elastic, about 10 minutes.
Step 6
Place in a large greased bowl.
Step 7
Cover and let rise in a warm place until doubled in bulk, about 45 minutes.
Step 8
Punch down and knead again for a few minutes.
Step 9
Divide dough in two, and place each piece in a greased 8"x4" loaf pan.
Step 10
Cover and let rise about 45 minutes more.
Step 11
Preheat oven to 400°F.
Step 12
Bake until crust is golden and loaves sound hollow when tapped, 35-40 minutes.
Tips
No special items needed.
0 Reviews
You'll Also Love
