Pumpkin Bread with Jamaican Allspice (yeasted)
This recipe is for a bread machine with a gluten free setting.
WET Ingredients:
1 C pumpkin puree
3 eggs – room temperature – not fridge temperature
5 date balls
4 T olive oil
2 T maple syrup or honey
2 t vinegar
140 ml water – room temperature
DRY Ingredients
200 gr Pamela’s bread mix flour
100 gr oats
60 gr oat flour
60 gr + 2 T buckwheat flour (add the 2 T while stirring and only if needed)
60 gr pumpkin seeds
2 heaping T ground chia seed
1 ¼ t salt
1 T + 1 t baking powder
2 t cinnamon
½ t Jamaican allspice
2 T yeast – use a quick rising yeast for bread machines
Set bread machine to the gluten free setting for 1.5# loaf. Put the wet ingredients in the pan first, dry ingredients on top of wet ingredients and add the yeast last. You will need to use a rubber spatula and help the dough stir during both stirring cycles. Gluten free bread dough is more wet and sticky than regular bread dough. Let the machine do its magic, and you will have a delicious loaf of bread a few hours later.
Recipe by: Julie Levin
