Ingredients
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375 g (3 cups) All-purpose flour
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3 tsp Baking powderThe powder based on cream of tartar is my favorite due to its always efficient reaction
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30 g (2 tbsp) Candied GingerMake sure it's properly diced, chop your ginger if necessary
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2 tsp Cinnamon Powder
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175 g (1 cup) DatesDeglet noor dates work for this bread recipe perfectly as they aren't used for stuffing that would require larger medjool dates
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4 (large) EggsFree-range is a must-have, as such eggs make your pastry much brighter
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1 tsp Kosher Salt
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1 tsp Nutmeg
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450 g (15 oz) Pumpkin PureeBoth frozen and canned pumpkin can be used for this bread
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450 g (2⅓ cups) Sugar
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200 g (1 cup) Sunflower oilYou may exploit any basic vegetable oil instead, like neutral canola or coconut
Directions
Making the pastry isn’t so difficult when you try this pumpkin bread. A few teaspoons of spices and bits of candied ginger make the aroma unforgettable, while dates bring more taste to your pumpkin.
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