The grainy texture of polenta and the marriage of flavours of pumpkin and sweet spices create a unique versatile loaf. Can also be made with cooked sweet potato or butternut squash instead of pumpkin. Serve warm or cold with savoury or sweet dishes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.
Per Serving: 286 calories; protein 9.9g; carbohydrates 46.5g; fat 7.4g; cholesterol 52.7mg; sodium 867mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.
To made 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 start it night before , then clear it off the next day.