Slow Cooker Pumpkin Apple Bread
A bread loaf to make with your leftover pumpkin, with a mellow sweet flavour from the pumpkin, apple and spices
Servings 10
Calories 250kcal
Ingredients
- 500 g strong white flour
- 1 tsp yeast
- 1 tsp salt
- 280 g water weighed in a jug
- 100 g roasted pumpkin grated, with a little light brown sugar stirred in
- 1 eating apple chopped and coated in cinnamon, roasted for ten mins to soften
- 1 handful of cinnamon coated sultanas
Instructions
- Put the flour in a bowl, then add the yeast on one side, and the salt on the other.500 g strong white flour, 1 tsp yeast, 1 tsp salt
- Then pour in the water and mix by hand until it forms a dough. Knead for ten mins then put in a bowl and cover, leaving it to rise for an hour.280 g water
- Mix the roasted pumpkin, apple and sultanas into the dough. If too moist, add more flour. Knead the dough again until elastic.100 g roasted pumpkin, 1 eating apple, 1 handful of cinnamon coated sultanas
- Leave to rise again, for another hour.
- Bake on high in the slow cooker for approx 2-3 hrs.
- I finished it the baking in the oven to brown the top and finish the bake, since I had to go out. However, you could do it completely in the slow cooker if needed, or fully in the oven which would take approx 45 mins to an hour at 180℃ / 350℉. Test if the bread is asked by tapping it on the bottom. If it sounds hollow then it is done.
Notes
This loaf was made in a large 5.7 litre slow cooker
Nutrition
Calories: 250kcal | Carbohydrates: 42g | Protein: 8g | Fat: 5g | Sodium: 260mg | Potassium: 155mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 3.2mg