Preparation time is 50minutes
Cook time is 20minutes
Total time is 1hours 10minutes
Serve is for 1 loaf
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Difficulty level: 3 out of 4
7 Ingredients
- 300grams plain flour (plus extra for dusting)
- 100grams wholemeal self-raising flour
- 1teaspoons bicarbonate of soda
- 1/2teaspoons fine salt
- 120grams pumpkin, peeled, deseeded, and roughly grated
- 30grams pumpkin seeds
- 1 1/4 cup buttermilk
Description
The use of grated pumpkin ensures this quick bread keeps moist for days. A perfect accompaniment for soup.
Method
Step 1 of 10
Preheat the oven to 220°C. In a bowl, mix the flour, bicarbonate, and salt.
Step 2 of 10
Add the grated pumpkin and seeds, and stir well to combine so that no clumps remain.
Step 3 of 10
Make a well in the centre and pour in the buttermilk. Stir together to form a dough.
Step 4 of 10
Use your hands to bring the mixture together into a ball, then turn out onto a floured surface.
Step 5 of 10
Knead the dough for 2 minutes until it forms a smooth mass. You may need to add flour.
Step 6 of 10
Shape the dough into a round 15cm in diameter. Place on a lined baking sheet.
Step 7 of 10
Use a sharp knife to slash a cross into the top. This helps the bread to rise when baking.
Step 8 of 10
Cook for 30 minutes in the centre of the oven until risen. Reduce to 200°C.
Step 9 of 10
Cook for a further 20 minutes. The base should sound hollow when tapped.
Step 10 of 10
Transfer the bread to a wire rack and allow it to cool for at least 20 minutes before serving.
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