The day after thanksgiving we end up with all this extra pumpkin. I have quite a few cans of this stuff plus some leftover from a previous recipe. What to do with it? Why make bread of course!
Ingredients
- 1/4 c unsweetened nut milk
- 1 tsp active dry yeast
- 1 1/3 cup SweetEs All Purpose Baking Blend
- 1/3 c whey protein isolate
- 1 tsp xanthan gum
- 1/2 c SweetEs fusion sweet
- 2 tsp aluminum free baking powder
- 1 tsp cinnamon
- 1/4 tsp ginger powder
- 1/2 tsp dry pumpkin pie spice
- 1/4 tsp ground cloves
- 1/2 tsp mineral salt
- 3/4 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp butter extract
Instructions
- Heat milk in microwave 30 seconds.
- Add yeast to warm milk, stir to combine, and set aside.
- Add all dry ingredients to mixing bowl, whisk well to combine.
- To the dry ingredients, add warm milk mixture, pumpkin puree and extracts- mix well to combine.
- Dough will be very sticky. Using wet fingers, form dough into a loaf, place into non stick sprayed loaf pan, cover and let sit for 10 minutes to rest.
- Bake 30 minutes at 350.
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