About the bake
This cute hand-baked spiced pumpkin loaf is the perfect centrepiece for any Halloween or Autumn dinner. The cinnamon and ginger add a gentle heat to this delicious loaf, perfect for those Autumnal days. Why not try making them into mini pumpkin rolls and enjoy with delicious soup, snuggled up inside on a cold winters day. First time making bread?
Method
Step 1:
Mix together all of the ingredients, gradually adding the liquid (you may not need to use it all) until it forms a soft dough.
Step 2:
Knead for 10 minutes, or 5 if you are using a mixer with a dough hook.
Step 3:
Leave to prove until doubled in size.
Step 4:
Once proved, punch out the air in the dough and shape into either 8 equal sized rolls or one giant circular loaf.
Step 5:
Place onto a lined baking tray and using a sharp knife slice 5-6 slits into the side of the dough.
Step 6:
Cover with lightly oiled cling film and leave to prove again until it's doubled in size.
Step 7:
Once proved, lightly brush with egg wash and sprinkle with pumpkin seeds.
Step 8:
Preheat the oven to 220°c (200°C fan, gas mark 7).
Step 9:
Bake the rolls for 15-20 minutes or the loaf for 25-30 minutes.
Step 10:
To check that the bread is baked throughout knock on the base, it should sound hollow.
Step 11:
Leave to cool on a wire rack before serving.
Ingredients
For the Dough
- 70ml Milk (whole)
- 250ml Warm water
- 2 tsp Honey
- 2 tbsp Unsalted butter
- 1 tsp Ground ginger
- 230g Pumpkin purée (canned)
- 1 1/4 tsp Salt
- 1 tsp Cinnamon
- 720g Allinson's very strong white bread flour
- 1 Allinson's (7g easy bake yeast sachet
- 1 Medium free range egg(s)
For the Topping
- 1 Medium free range egg(s) (lightly beaten)
- A handful Pumpkin seeds
We'd love to know how it went?
Was it yum? Did the recipe work well? Did you change any ingredients? Add anything?
Ingredients
For the Dough
- 70ml Milk (whole)
- 250ml Warm water
- 2 tsp Honey
- 2 tbsp Unsalted butter
- 1 tsp Ground ginger
- 230g Pumpkin purée (canned)
- 1 1/4 tsp Salt
- 1 tsp Cinnamon
- 720g Allinson's very strong white bread flour
- 1 Allinson's (7g easy bake yeast sachet
- 1 Medium free range egg(s)
For the Topping
- 1 Medium free range egg(s) (lightly beaten)
- A handful Pumpkin seeds