Soft Pumpkin and Ginger Bread
Recipes for Home and Restaurant
by Nadine Lloyd
(Makes 2 loaves)
3 cups bread flour – plus extra if required
¼ cup whole milk powder
1x (7g) (0.25oz.) sachet active dry yeast
½ teaspoon Dutch cinnamon – ground
½ teaspoon ginger – ground
½ teaspoon nutmeg – ground
⅛ teaspoon cloves – ground
1 tablespoon caster sugar
½ teaspoon pink Himalayan salt
½ cup lukewarm water
1x (425g) (15oz.) tin/can pure pumpkin puree
1 small fresh piece of ginger – peeled & finely grated
1 large egg – beaten
1 tablespoon unsalted butter
Spray cooking oil
Using the bowl of a stand mixer, or bread machine, stir all the dry ingredients together.
Mix until fully incorporated.
Make a well in the center of the flour.
Add all the wet ingredients to the well, then knead on medium speed, or set the bread machine to the dough setting.
Periodically, scrape down the sides of the bowl with a firm spatula, until a soft smooth dough comes together.
Lightly spray the dough with oil.
Cover and set aside to double in size.
Lightly flour a clean work surface.
Using a floured dough cutter, cut the dough ball in half.
Cover the piece you are not kneading and set it aside.
Fold and knead the dough for a few minutes, or until the dough is soft and easy to fold.
Roll the dough out to a thick rectangular shape.
Evenly fold in along the length, folding in and over itself.
Starting at the shorter side, carefully, yet tightly, roll the dough down its length until a roll forms.
Place the dough roll into a greased bread baking dish, then spray the top with spray oil.
Cover and place in a warm area.
Repeat with the second half of the dough.
Allow both to double in size – approximately 45 min. to 1 hour.
Preheat the oven to 180°C (356°F)
Generously coat the tops of the risen loaves with spray oil.
Bake for 25-35 minutes, or until puffed up and the bread is cooked through.
Carefully remove the bread from the baking dishes and set them aside on a wire rack to cool.
Serve warm with butter.