It’s taken a while to post this, but here goes…
So, with a Halloween party to prepare for, we raided the local shops of most of their pumpkins and set to work…
Rather pleased with my carving, we then had the problem of what to do with an absolute mountain of pumpkin? A huge amount went into a rather nice paneer & pumpkin dal, while another batch went into a lovely, sticky pumpkin cake. But we still had loads left… ‘Oh I’ll make some bread with it’ and off I went in search of a recipe.
I quick look on the Internet & a rifle through our cookbooks proved fruitless. Yes I could find bread that used pumpkin, but it was all a little sweet & cakey. I just wanted to throw a bit of pumpkin into a basic bread, which is roughly what I ended up doing šÆ I am fairly ok when it comes to making bread, but I do tend to stick to tried & tested recipes that I know will work. Messing around with bread ingredients is a risky business, that can often lead to disappointment š Amazingly my cobbled together spiced pumpkin bread worked. I did have to hastily adjust the flour quantity during the first batch, but overall it was a huge success & proved to be rather a hit at the party. So before I forget it, here’s the recipe.
Pumpkin & tandoori spiced bread
- Flour – 450 g
- Water – 150 ml
- Pumpkin – 3/4 cup (pulped)
- Sugar – 1 tablespoon
- Salt – 1 teaspoon
- Oil – 2 tablespoons
- Yeast – 2 1/4 teaspoons
- Tandoori spice – 1 tablespoon
- Chili – 2 (chopped)
Pop the water & oil into a bread machine, then add the pumpkin pulp & the chopped chili. In a separate bowl mix the flour, sugar, salt & tandoori spice. Add the flour mixture into the bread machine. Make a small well in the centre of the flour and tip in the yeast. Set your machine onto a basic loaf setting and in just over 2 hours you should have yourself a lovely spicy loaf š
And it’s as simple as that…
