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Hand Baked Spiced Pumpkin Loaf

Quick and easy

0 Reviews

  • Vegetarian

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?

1Total Time
30Prep Time
30Bake Time
8Serves
Easy

Method

  1. 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.

  2. Step 2:

    Knead for 10 minutes, or 5 if you are using a mixer with a dough hook.

  3. Step 3:

    Leave to prove until doubled in size.

  4. Step 4:

    Once proved, punch out the air in the dough and shape into either 8 equal sized rolls or one giant circular loaf.

  5. Step 5:

    Place onto a lined baking tray and using a sharp knife slice 5-6 slits into the side of the dough.

  6. Step 6:

    Cover with lightly oiled cling film and leave to prove again until it's doubled in size.

  7. Step 7:

    Once proved, lightly brush with egg wash and sprinkle with pumpkin seeds.

  8. Step 8:

    Preheat the oven to 220°c (200°C fan, gas mark 7).

  9. Step 9:

    Bake the rolls for 15-20 minutes or the loaf for 25-30 minutes.

  10. Step 10:

    To check that the bread is baked throughout knock on the base, it should sound hollow.

  11. 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

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