南瓜的風味及質感獨特,不僅好吃營養價值也高,它是β胡蘿蔔素的極佳來源,此外它的纖維質也很高,而它的種籽也同樣有益。以南瓜入饡鹹甜佳宜,今次這款南瓜肉桂全麥麵包,所採用的材料都是熱門的健康食物。
準備時間: 10-15 分鐘
烹調時間: 50-60 分鐘
材料:
南瓜 400g
黃砂糖 (raw sugar) 150g
雞蛋 1 只
無鹽牛油 (溶液) 50g
全麥自發麵粉 (wholemeal self-raising flour) 420g
南瓜籽 (pumpkin seeds / pepitas) 60g
肉桂粉 (ground cinnamon) 1 湯匙
蜜糖 125ml
牛奶 125ml
海鹽 1/8 茶匙
做法:
- 預熱焗爐 180 度 15 分鐘,準備 15cm x 25cm 長形模具,鋪上 baking paper 備用。
- 南瓜去皮及籽,刨成粗絲備用。
- 雞蛋、糖、牛油、牛奶、蜜糖用打蛋器打拌至均勻,再加入南瓜絲、肉桂粉、海鹽、南瓜籽及麵粉拌勻。
- 將麵糊倒入模具,放入預熱之爐焗中格,焗 50-60 分鐘至熟 (用竹簽刺入麵包, 取出竹簽乾爽,即表示麵包已熟)。
- 如焗至麵包表面呈深啡色但麵包尚未熟,可於麵包面上蓋上焗紙以免表面過火而呈現太深色。
- 取出待5分鐘取離模具,放涼架上待涼,切片配牛油或果醬供食。
Preparation: 10-15 minutes
cooking: 50-60 minutes
Ingredients:
400g pumpkin, shredded
150g raw sugar
1 egg , lightly beaten
50g butter, melted
420g wholemeal self-raising flour
60g pumpkin seeds /pepitas
1 Tbsp ground cinnamon
125ml honey
125ml milk
1/8 tsp sea salt
Method:
- Preheat the oven to 180°C for 15 minutes. Line the base and sides of a 15 cm x 25 cm loaf pan with baking paper.
- Combine butter, honey, egg, sugar and milk in large bowl and mix them well, then stir in pumpkin, pepitas, sea salt, flour and cinnamon.
- Pour the mixture into the loaf pan, bake in middle shelf of oven for about 50-60 minutes or until cooked (stick a bamboo skewer into the loaf and take it out, and if the skewer remains dry, that means the bread is ready).
- If the loaf has turned brown but it is still not fully cooked, then cover up its top with baking paper to prevent its colour from getting too dark.
- After the loaf is taken out from the oven, stand for 5 minutes before removing it from the loaf pan. Place the bread loaf on wire rack to cool.
- Serve with butter and/or jam if desired.
delicious morning or afternoon tea
Try it toasted and served with butter, together with a cup of nice hot tea for a relaxing afternoon!