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Gluten Free Pumpkin Bread

Name: Gluten Free Pumpkin Bread
Prep time: 1 h 45 min
Cook time: 50 min
Cuisine: Other
Ingredients: 500 g Mix Bread; 10 g dry yeast; 20 g dextrose; or; 20 g sugar; 20 g brown sugar; 1 package vanilla sugar; 200 ml lukewarm water; 100 ml sparkling mineral water; 200 ml milk; 10 ml oil; 1 tsp salt; 400 g pumpkin flesh; 1 tbsp rice bran; 3 tbsp rice flakes; 3 tbsp millet flakes; 1 pinch/es of ginger powder

155 min

Exactly what you want as the days start getting shorter: a dense, moist loaf packed with spicy autumn flavours that can be enjoyed equally as well as a sweet treat or a savoury snack.

What do you do with the leftover pumpkin pulp once you’ve scraped out the insides of your pumpkin for carving? You make this delicious gluten free pumpkin bread recipe of course! The only difficult thing about it is deciding whether to serve it sweet or savoury. Each slice of this orange beauty is incredibly moist and infused with sweet autumn spices – making it go just as well with cream cheese frosting as with hearty soups. Add chocolate chips to the dough when you’re feeling really decadent.

Cook

Preparation

in 105 minutes

Cooking

in 50 minutes

Temperature

180 °C

Knead the flour, the dried yeast, the sugar, the vanilla sugar, the water, the milk, the oil, and the salt into a dough and allow to rise for around 10 minutes.
Then add the pumpkin flesh, the rice bran, the rice flakes, the millet flakes, and the ginger to the dough.
Mix together well and pour into a baking tray. Sprinkle with some water and spread until smooth.
Cover the form with cling film (plastic wrap) and allow the dough to rise until it has more or less doubled in size.
Preheat the oven at 180° C. (350° F. / Gas mark 4) and place a dish filled with water on the bottom of the oven.
Bake the dough for 50 minutes.
After baking, turn off the oven and leave the bread in it for another 15 minutes.

Ingredients

500

Mix Bread