This recipe for pumpkin bread is very successful. The bar turns out to be an incredibly cheerful color, moderately sweet, with a beautiful, crispy crust. Pumpkin bread.
All parts of the pumpkin (pulp, peel, seeds) contain beneficial nutrients. The brighter the color of the pulp, the more carotene it contains—a precursor to vitamin A and a powerful antioxidant. Vitamin A supports the immune system, strengthens vision, and maintains skin elasticity.
Pumpkin’s vitamin K helps the body absorb calcium, making it important for the prevention of osteoporosis. Pumpkin is one of the few foods containing vitamin T (L-carnitine). This rare vitamin helps convert fats into energy. Thanks to its potassium and magnesium content, it is especially beneficial for the cardiovascular system.
Pairing with other foods. Pumpkin bread.
Pumpkin pairs beautifully with a wide variety of dishes, from main courses to desserts.
It pairs well with chicken, beef, pork, and lamb. It can be added to seafood, for example, mixed with scallops. Pumpkin complements legumes well: orange and yellow lentils, chickpeas, and white beans.
Pumpkin pairs well with dairy products: butter, ghee, cream, yogurt, sour cream, various types of cheese, smoked cheese, cream cheese, and cottage cheese.
Pumpkin pairs well with potatoes, sweet potatoes, carrots, cauliflower, zucchini, tomatoes, onions, and garlic.
The earthy flavor of mushrooms also comes in handy in pumpkin dishes. You can use wild mushrooms, such as porcini, or cultivated ones, such as button mushrooms and oyster mushrooms.
Recommended fruits to pair with pumpkin include apples, pears, oranges, other citrus fruits, and mango. Dried fruits like raisins, prunes, dried apricots, and others are also great.
Nuts and seeds can be added to pumpkin salads, pumpkin bread, sweet pastries, or desserts, or sprinkled on soups or stews. Examples include pecans, walnuts, cashews, pistachios, and pumpkin seeds. Coconut is also a good pairing.
Spices that pair well with pumpkin include coriander, cumin, ginger, allspice, cayenne pepper, chili pepper, paprika, nutmeg, cinnamon, cardamom, and vanilla.
Interesting flavor combinations include sage, thyme, rosemary, and mint.
Pumpkin also pairs well with chocolate, maple syrup, honey, caramel, and brown sugar.
Pumpkin bread recipe. Pumpkin bread.
Ingredients:
10 servings
Wheat flour 2.5 cups
Ground cinnamon 1 tablespoon
Soda 1 teaspoon
Pumpkin 10.58 oz (300 g)
Chicken egg 4 pieces
Nuts 5.29 oz (150 g)
Salt to taste
Vegetable oil 1 Cup
ENERGY VALUE PER SERVING:
Calories 519 k cal
Protein 10.3 grams
Fat 34.3 grams
Carbohydrates 43.7 grams
Cooking time 1 hour 20 minutes
Instruction:
For your future bread to turn out elegant, I advise you to buy a pumpkin with a bright orange pulp. Pumpkin bread.
Peel the pumpkin, cut it into pieces, and put it in a saucepan.
On a note! Before cooking, be sure to peel the pumpkin and carefully clean the seeds. In any convenient way, the pumpkin pulp is crushed to the consistency of mashed potatoes. In a saucepan with pumpkin, pour 6 tablespoons of water.
Over medium heat, boil until tender. A well-steamed pumpkin should be easily warmed up with a fork. Knead the pumpkin in mashed potatoes, pass through a sieve, and there should be no lumps.
Mix the flour, baking soda, salt and cinnamon in a large bowl. Separately, mix the eggs, butter, cooked pumpkin crushed in a blender and crushed nuts. Combine both mixtures, mixing thoroughly until dough-like.
Place the dough in a baking dish and send it to the oven, preheated to 356°F, for 45-60 minutes. Remove the finished bread from the mold and leave it to cool. Bread turns out to be very tasty, and it is easy to cook.
But for me, it is a special, autumn, and very beautiful bread, on a piece of which you can sketch greens, put a couple of pieces of cheese, delicious dried plums with garlic, and, for example, have breakfast. Or dinner! Even in cloudy weather, the sun will shine in your kitchen! Pumpkin bread turns out soft, with an appetizing golden crust! Bon Appetit!
