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Pumpkin Seed and Pine Nut Bread

Pumpkin Seed and Pine Nut Bread

Recipe Submitted By: bakingmad

This Pumpkin Seed & Pine Nut Bread Recipe provides the perfect baking inspiration

This recipe recommends not only the best ingredients to use to achieve the best baking results and step by step method and tips on how to make carrot cake. This quick and versatile bread is wonderful to make and take on a picnic or bake in time for lunch.

Preparation Time	10 minutes
Baking Time	40 minutes
Portions	1 large loaf
Skill Level	Easy
Average Rating

Pumpkin Seed and Pine Nut Bread Ingredients

450 grams	Very Strong Bread Flour (Allinson Premium White)
1.50 tsp	Salt
1 tbsp	Golden Caster Sugar (Billington's)
1 tsp	Bicarbonate Of Soda
2 tsp	Cream of tartar
25 grams	Butter melted
200 ml	JUST MILK Whole
200 ml	Natural yoghurt
50 grams	Pumpkin Seeds
50 grams	Pine Nuts

This recipe uses

How to make Pumpkin Seed and Pine Nut Bread

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Preheat the oven to 200C/fan 180C/gas mark 6. Sieve the flour, salt, sugar and bicarbonate of soda and cream of tartar into a large bowl.
Mix the butter, milk and yoghurt together and pour into the flour mixture with 40g of pumpkin seeds and pine nuts. Bring together the dough with a butter knife to a loose, rough dough.
Transfer the dough to a baking sheet lined with baking paper and pat it gently into a 20cm round. Lightly press the remaining seeds and nuts over the surface of teh bread.
Bake the bread for 40 minutes until golden brown and sounds hollow when the base is tapped. Ideally 5 minutes before the end of baking turn the bread over, this allows the bread to bake evenly. Place on a colling rack and allow to cool before slicing and serving.