Pumpkin Seed Bread

Wed, 4 November 2020

 

The Queen of Baking Catherine Leyden returns to the AM kitchen this morning

 

Ingredients

• 350g / 12oz Odlums Coarse Wholemeal
• 1 level teaspoon Cinnamon
• Pinch of Salt
• 1 level teaspoon Bread Soda
• 125g carton of Natural Yogurt
• 75g / 3oz Dark Brown Sugar
• 3 tablespoons Sunflower Oil
• 1 Egg
• 150ml / 1/4 pint Milk
• 3 tablespoons of pumpkin seeds

 

Method

1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 1lb loaf tin.
2. Put the wholemeal, cinnamon, salt and pumpkin seeds into a mixing bowl.
3. Sieve in the bread soda and mix well.
4. Lightly beat the yogurt, sugar, sunflower oil, egg and milk together and add to the dry Ingredients. Stir well.
5. Transfer to the prepared tin and bake for about 1 hour. Turn onto a wire tray to cool.