Tuesday, 13 November 2012

Pumpkin and Walnut Bread

Pumpkin and Walnut Bread

Inspired by:
Simply recipes website

I was visiting another friend at her work. Thought it would be nice for afternoon tea.

Time Taken:
10 minutes preparation (+1 hour to cook pumpkin)+45 minutes cooking=1-2 hours.

Number of Dirty Dishes:
Medium sized bowl, dessert bowl, fork, measuring cups, measuring spoons

I used:
1 cup pumpkin puree
1/3 cup oil
2 eggs
¼ cup rice milk
1 cup gluten free self raising flour
½ cup desiccated coconut
1 tsp salt
1 cup raw sugar

1 tsp ground cinnamon
1 tsp all spice
½ cup walnuts
(cranberries and coconut to garnish)

What I did:
Preheat oven to 180C and line 30cm x 20cm loaf tin.
In the largest bowl mix together the pumpkin puree, oil, eggs, and rice milk with a fork .
In the dessert bowl, combine gluten free flour, coconut, salt, sugar, and spices and mix together with a spoon.
In the largest bowl, add the dry ingredient mixture to the wet ingredients and mix gently until combined.
Stir in walnuts
Pour into loaf tin, and sprinkle with cranberries and coconut.
Bake for 45 minutes or until tester comes out clean.
Cut into slices and enjoy.

Comments after eating Pumpkin Walnut bread:
It doesn’t taste like I expect, but it has a nice texture and a good flavor.
Great with tea and very moreish.

What I would do different:
I would consider using brown sugar instead of raw sugar.

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