Sweet Pumpkin Bread 4

Name: Sweet Pumpkin Bread 4
Yield: 1556 g
Ingredients: raw egg 110 pc; gluten-free almond powder (as flour substitute) 50 g; oatmond milk 180 ml; crunchy peanut butter 16 g; Eat The Fit black sesame 200 g; pumpkin 1000 g

1,777 kcal

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Ingredients

Main ingredients

raw egg 2 pc
gluten-free almond powder (as flour substitute) 50 g
oatmond 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 198.26 g 42%

Protein 152.88 g 33%

Fat 51.31 g 25%

Serving size 1556g

Cooking steps

1

Remove the skin and seeds from the pumpkin and boil it.
2

Mash the boiled pumpkin and let it cool.
3

Put bread flour, sugar, salt, and yeast in a bowl and mix.
4

Add the mashed pumpkin, milk, and butter, then knead into a dough.
5

Let the dough rise for the first proof.
6

Divide into appropriate portions and shape them.
7

Let the shaped dough rise for the second proof.
8

Bake in a 180°C oven for 20 minutes.

Sweet Pumpkin Bread 4

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