Pumpkin Bread 3

Name: Pumpkin Bread 3
Yield: 1446 g
Ingredients: Gluten-Free Almond Powder (as a flour substitute) 50 g; Oatmond (oat almond milk) 180 ml; Crunchy Peanut Butter 16 g; Eat the Fit Black Sesame 200 g; Pumpkin 1000 g

1,619 kcal

#pumpkin bread #pumpkin recipes #home baking #bread recipe #baking #no oven bread #healthy bread #breakfast #homemade bread #vegetable bread

Image coming soon

Ingredients

Main ingredients

Gluten-Free Almond Powder (as a flour substitute) 50 g
Oatmond (oat almond milk) 180 ml
Crunchy Peanut Butter 16 g
Eat the Fit Black Sesame 200 g
Pumpkin 1000 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 197.39 g 46%

Protein 138.68 g 32%

Fat 42.23 g 22%

Serving size 1446g

Cooking steps

1

Wash the pumpkin thoroughly and remove the skin and seeds.
2

Steam the pumpkin in a steamer for 20 minutes.
3

Mash the pumpkin and let it cool.
4

In a bowl, mix flour, sugar, salt, and yeast.
5

Add the pumpkin, milk, and butter to make the dough.
6

Let the dough rise for about 1 hour.
7

Shape the dough as desired.
8

Heat oil in a pan and bake the bread over low heat.

Pumpkin Bread 3

AI 영양사 앤디