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Trinidad Pumpkin Bread
At a Glance
- Prep
- 1 hour 55 minutes
- Cook
- 35 minutes
- Total
- 2 hours 30 minutes
- Yield
- 2 loaves
Categories
- Yeast Breads
Cuisine
- Caribbean
Cooking Method
- Baking
Dietary
- Low Cholesterol
Allergens
- Wheat
A regular bread, not the sweet, cakelike type. Adapted from Breads of the World. Prep time includes rising time. Canned pumpkin is not recommended for this recipe.
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Equipment
Large bowl, 2 8x4-inch loaf pans, oven
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 cup water, lukewarm
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 tablespoons molasses
- 1 cup mashed pumpkin (or puree)
- 1/4 teaspoon ground cloves
- 4 -4 1/2 cups flour
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Instructions
Combine yeast, water and sugar. Let stand 5 minutes.
Stir in salt and molasses.
Stir in pumpkin and cloves.
Slowly add flour, cup by cup, until the dough becomes stiff enough to knead.
Place on a lightly floured surface and knead until smooth and elastic, about 10 minutes.
Place in a large greased bowl.
Cover and let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down and knead again for a few minutes.
Divide dough in two, and place each piece in a greased 8"x4" loaf pan.
Cover and let rise about 45 minutes more.
Preheat oven to 400°F.
Bake until crust is golden and loaves sound hollow when tapped, 35-40 minutes.
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