Pumpkin Bread

METHOD

METHOD (Makes 2 loaves)
Peel, deseed and cube the pumpkin. Place in a microwaveable bowl, cover and steam for 10-15 minutes till soft.
Discard the seeds from the pumpkin itself.
Put the pumpkin flesh into a food processor with the olive oil and pureé until smooth.
Place all pumpkin pureé, water, pumpkin seeds (75g) and bread mix into a bowl and mix to a soft dough.
Knead well for 5 minutes until a well developed dough is formed.
Cover loosely with polythene and allow the dough to rest for 5 minutes.
Divide the dough into two pieces and mould round.
Cover with a damp tea towel; lightly oiled plastic or polythene and leave in a warm place for approximately 40 minutes or until double in size.
Remove the cover and bake in a preheated oven 200°C (390°F, Gas Mark 6) for 25-30 minutes until well risen.
Wet each round and cover with 100g pumpkin seeds (Topping) – if you put the seeds on prior to rising they will ping off as the dough swells.

NB:  The seeds we have used in the bread and for the topping are the ready roasted, prepared seeds that are available in packets.