Pumpkin Sandwich Bread
The recipe Pumpkin Sandwich Bread can be made in approximately 1 hour and 15 minutes. For 67 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 221 calories, 4g of protein, and 4g of fat. This recipe serves 8. 195 people found this recipe to be delicious and satisfying. If you have active yeast, tapioca starch, sea salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Queen of Quinoa. With a spoonacular score of 67%, this dish is solid. If you like this recipe, take a look at these similar recipes: Delicious Whole Wheat Sandwich Bread {Made with Pumpkin Puree}, Turkey Sandwich Bread (Aka Stuffing Bread), and Pumpkin Beer Bread with Pumpkin and Honey Butter for #FallFest.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 40 minutes
Ingredients:
1 packet active dry yeast
1/2 cup unsweetened almond milk, warmed to 80 - 90 degrees F
1/2 cup brown rice flour
1/4 teaspoon cinnamon
1 tablespoon coconut oil, melted
1 large egg, at room temperature
1/4 teaspoon ground ginger
2 tablespoons honey
1/2 cup millet flour
1 teaspoon molasses
3/4 cup pumpkin puree
1/2 cup quinoa flakes
1/2 teaspoon fine sea salt
1/2 cup sorghum flour
1 cup tapioca starch
1/2 cup + 2 tablespoons water, warmed to 80 - 90 degrees F
1 teaspoon xanthan gum
Equipment:
loaf pan
whisk
bowl
oven
ziploc bags
wire rack
frying pan
Cooking instruction summary:
Line a 9" loaf pan with parchment and spray the uncovered sides with cooking spray.Combine the milk and water and whisk in the yeast and honey. Let stand until the mixture gets puffy, about 5 - 8 minutes.Meanwhile, whisk together all the dry ingredients and add them to the bowl of a stand mixture fit with the paddle attachment. Add the yeast mixture, remaining wet ingredients and beat for 2 minutes, scraping down the bowl as necessary.Transfer the dough to the prepared loaf pan and let rise in a warm spot for 20 - 30 minutes, until the loaf has doubled in size.While the loaf is rising, preheat the oven to 350 degrees F. Bake in the center of the oven for 35 - 40 minutes until the top is golden brown and sounds hollow when you tap on the top. Let cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before slicing. Store in a cool dry place for 2 days. Wrap extra slices in tinfoil in a plastic bag before freezing.
Step by step:
1. Line a 9" loaf pan with parchment and spray the uncovered sides with cooking spray.
2. Combine the milk and water and whisk in the yeast and honey.
3. Let stand until the mixture gets puffy, about 5 - 8 minutes.Meanwhile, whisk together all the dry ingredients and add them to the bowl of a stand mixture fit with the paddle attachment.
4. Add the yeast mixture, remaining wet ingredients and beat for 2 minutes, scraping down the bowl as necessary.
5. Transfer the dough to the prepared loaf pan and let rise in a warm spot for 20 - 30 minutes, until the loaf has doubled in size.While the loaf is rising, preheat the oven to 350 degrees F.
6. Bake in the center of the oven for 35 - 40 minutes until the top is golden brown and sounds hollow when you tap on the top.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before slicing. Store in a cool dry place for 2 days. Wrap extra slices in tinfoil in a plastic bag before freezing.
Nutrition Information:
covered percent of daily need
