Pumpkin Butter Bread
I had some extra pumpkin butter and came up with this recipe. This delicious, moist bread is flavorful and fragrant; the smell when cooking reminds me of Thanksgiving!
INGRIDIENT
DIRECTION
Step: 1
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 3x7-inch loaf pan.
Step: 2
Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves in a bowl; set aside.
Step: 3
Beat the egg in a bowl. Whisk in the brown sugar, apple juice, melted butter, and half of the pumpkin butter until smooth. Stir in the flour mixture until no lumps remain. Pour half of the batter into the prepared pan and spread the remaining pumpkin butter over top. Pour in the remaining batter.
Step: 4
Bake in the preheated oven on the middle rack until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
NUTRITION FACT
Per Serving: 307 calories; protein 3.9g; carbohydrates 56.9g; fat 7.9g; cholesterol 25.7mg; sodium 251.8mg.
The best flavour 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 better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . 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 yesterday , then clear it off the next day.
