Yeast-Free Pumpkin Bread
Description
The recipe won’t take long. When kneading the dough, you may need more or less flour than the amount given, because pumpkin can be more or less juicy and flour varies in gluten. Sprinkle in flour gradually, mix it in well, and only then add more if needed. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Peel the pumpkin. Cut it into pieces and blend in a blender to fine crumbs. Measure out half a cup, lightly packed.
- 3
Step 3
In a bowl, mix eggs, flour (1 cup), baking powder, salt, and sugar.
- 4
Step 4
Add the pumpkin. Stir with a spoon.
- 5
Step 5
Add soft lard (or butter). Mix well.
- 6
Step 6
Sprinkle in another cup of flour. Stir with a spoon, then begin kneading with your hands.
- 7
Step 7
As you gather the dough into a ball, add flour a little at a time, thoroughly working it into the dough each time.
- 8
Step 8
The finished dough should be soft—not stiff—yet it should not spread on the surface. Cover the bowl with the dough with plastic food wrap and let rest for 30 minutes.
- 9
Step 9
Grease a round baking tin with butter or oil. Shape the dough into a round and place it in the tin. Make three cuts on top. You can sprinkle with any seeds. Place the tin with the dough in an oven preheated to 180°C for 35–40 minutes. Allow for how your own oven behaves!
- 10
Step 10
When the baking time is up, check the bread for doneness with a wooden skewer. It should come out dry when inserted. Remove the tin with the bread from the oven and leave it in the tin for 15 minutes. Then unmould.
- 11
Step 11
Cool the bread thoroughly, then serve.