Ingredients
-
1 tsp yeast
-
500g strong white flour
-
1 tbsp sugar
-
1 tsp salt
-
1/2 tsp cinnamon
-
1/2 tsp all spice
-
1/2 tsp nutmeg
-
1/2 tsp ground ginger
-
1 tbsp olive oil
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320ml water
-
100g roasted pumpkin or butternut squashCubed, cooled
-
50g dried cranberries
-
50g toasted pecans
Directions
Are you in the mood for something a little bit different? This cranberry, pumpkin and pecan bread will certainly tingle the taste-buds and impress your guests over the Winter season. And all made at the touch of a button, what’s not to love?
Ingredients
| 1 tsp yeast | |
| 500g strong white flour | |
| 1 tbsp sugar | |
| 1 tsp salt | |
| 1/2 tsp cinnamon | |
| 1/2 tsp all spice | |
| 1/2 tsp nutmeg | |
| 1/2 tsp ground ginger | |
| 1 tbsp olive oil | |
| 320ml water | |
| 100g roasted pumpkin or butternut squash | |
| 50g dried cranberries | |
| 50g toasted pecans |
Steps
|
1
|
Place all the ingredients in the bread pan (except the pecans) in the order listed above. |
|
2
|
Add the pecans to the raisin nut dispenser if you have one, if not keep them to one side to add on the beep. |
|
3
|
Set the bread maker to Basic Raisin Bake (4 hours) large size. |
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