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Pumpkin bread

  • 225 g (375 ml) wholewheat flour
  • 140 g (250 ml) cake flour
  • 10 ml honey
  • 10 ml brown sugar
  • 5 ml bicarbonate of soda
  • 3 ml salt
  • 250 ml buttermilk
  • 250 ml pumpkin puree

Preheat oven to 180 °C. Put the flour, honey, sugar, bicarbonate of soda and salt in a large mixing bowl. Beat the buttermilk with the pumpkin puree. Add to the flour mixture. Spoon the mixture into a greased bread pan. Bake for about 1½ – 2 hours or until the bread is done. It takes quite a long time to bake, because it’s a moist mixture. Take out of oven and tip out.