Wednesday, May 23, 2012

Allergy free rich pumpkin bread recipe

  • cup Nuttlex
  • 1 cup sugar
  • 4 tsp Orgran No Egg whisked with 120mls water until thick
  • 3 cups Orgran All Purpose Flour
  • 2 tsp bi carb soda
  • ½ tsp baking powder
  • 1 ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 400mls pumpkin puree or the mash of one small butternut pumpkin
  • cup water
  • ¼ cup orange juice
  • cup raisins, soaked until soft
  • 2 tsp orange zest

  • Beat the Nuttlex and sugar together until light and fluffy.
  • Add the Orgran No Egg mixture and beat until combined.
  • In a separate bowl combine the flour, bi carb soda, baking powder, salt, cinnamon and mixed spice.
  • Add the flour mixture to the Nuttlex mixture alternatively with the pumpkin puree, beginning and ending with the flour mixture.
  • Add water and orange juice, mixing well.
  • Stir in the softened raisins and orange rind.
  • Spoon the bread mixture into two greased and floured small loaf pans.
  • Dust with cinnamon or cinnamon sugar (optional).
  • Bake at 180°C for 1 hour and 10 minutes or until a wooden pick inserted in centre comes out clean, making sure to turn the bread at least once during the cooking process.
  • Cool in pan 10 minutes.
  • Remove from the pans and cool completely on wire racks.

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