Vegan Sweet Pumpkin Sunday Breakfast Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pumpkin (se) (Hokkaido), preferably oranic, as you bake the shell with it
- water
- 350 g spelled flour
- 60 g mararine, vean (e.. Alsan), room temperature
- 4 tablespoon, heaped applesauce
- 100 g suar or raw cane suar
- 30 g date (s), diced or raisins
- 100 g cashew nuts or almonds, sliced
- 2 packs dry yeast
- 0.5 ½ lemon (organic), remove the zest it
- 1 pinch (s) salt
- 2 pinches cinnamon powder
- Fat for the shape
- Flour or ground almonds for the mold
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin well, remove the seeds and cut the pumpkin flesh with the skin into small cubes. Put in a saucepan, cover with water and bring to the boil once. Reduce the temperature and cook the pumpkin until soft in about 10 minutes. Drain the water and let the pumpkin cool to lukewarm, then mash it with a potato masher.
- Put all dry ingredients in a large mixing bowl and mix well - then add the pumpkin and all other moist ingredients and knead everything into a dough. If it is too moist, add a little more flour.
- Grease a 30 cm loaf tin with flour or grated almonds. Pour in the dough, cover with a cloth and let rise in a warm place for about 30 minutes.
- Preheat the oven and bake the breakfast bread on the middle rack at 180 ° C for 50 - 60 minutes.
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