Tis’ the season for all things pumpkin and undoubtedly one of my favourite times of year. The aroma of warm spices not only warms my kitchen but warms my heart. This recipe for pumpkin bread is only beautiful and paired with the spiced cardamom butter… well lets just say I’m not often stuck for words!
- 400g strong flour
- 50g butter
- 7g dried yeast
- 125g pumpkin purée
- 50g brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground mixed spice
- 1/2 teaspoon ground ginger
- pinch of salt
- 150ml warm water
- 250g salted butter
- 1/4 teaspoon ground cardamom powder
- 50g raisins
- In a mixing bowl fitted with the dough hook attachment, add all of the ingredients and mix on medium speed for 5 minutes until the dough is elastic but not sticking to the sides of the bowl.
- Remove from the mixer and knead lightly on a floured work surface and then place in a greased bowl, cover with a kitchen cloth and leave in a warm place to prove for 1 hour or until doubled in size.
- Once this stage is reached, knock the air out of the dough by kneading it once again on a floured table. Divide the dough into 7 equal pieces and roll each piece into a neat ball.
- Arrange the dough balls into the greased 2lb baking tin.
- Cover with a cloth and allow to prove again for about an hour or until the dough is doubled in size.
- Gently brush with egg wash and place in a preheated oven at 180°C for 20-25 minutes or until golden brown.
- When baked remove from the tin and tap the base, if you hear a hollow sound. The loaf is baked.
- For the spiced butter, very simple, using a hand mixer or wooden spoon, beat the butter, cardamom until creamy and light and then add the raisins.
- This bread is delicious served warm from the oven or even toasted for breakfast or lunch.
Tip: When baking the bread place a small baking tin of water in the base of the oven to create some steam, this helps the bread to rise even more in the initial stages and also keeps the bread moist during baking.