Pumpkin Bread II

This is a good bread to serve on those lazy Sunday mornings.

Step: 1

Combine pumpkin, oil and eggs. Sift together dry ingredients. Combine the two mixtures, blending thoroughly.

Step: 2

Pour into 2 greased 9 x 5 x 3 inch loaf pans and bake at 300 degrees F (150 degrees C) for 1 hour.

Per Serving: 280 calories; protein 3.5g; carbohydrates 41.1g; fat 11.9g; cholesterol 31mg; sodium 299.3mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.