南瓜肉桂全麥麵包 Pumpkin and Cinnamon Wholemeal Bread

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:

1. 預熱焗爐 180 度 15 分鐘，準備 15cm x 25cm 長形模具，鋪上 baking paper 備用。
2. 南瓜去皮及籽，刨成粗絲備用。
3. 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。
4. 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)。
5. 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。
6. 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:

1. 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.
2. Combine butter, honey, egg, sugar and milk in large bowl and mix them well, then stir in pumpkin, pepitas, sea salt, flour and cinnamon.
3. 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).
4. 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.
5. 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.
6. Serve with butter and/or  jam if desired.

Tags: cinnamon, 肉桂, pumpkin, pumpkin seed (pepitas), wholemeal, 全麥麵粉, 南瓜, 南瓜籽