Pumpkin Cornmeal Bread

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( + 5 mins cooling time)

The ingredient of Pumpkin Cornmeal Bread

  • olive oil to grease
  • 190g 1 1 4 cups self raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 90g 1 2 cup polenta cornmeal
  • 2 eggs lightly whisked
  • 185ml 3 4 cup milk
  • 60g butter melted
  • 40g 1 2 cup cheddar coarsely grated
  • 180g 2 3 cup cooked butternut pumpkin mashed
  • 1 small red capsicum halved deseeded finely chopped
  • 1 x 270g can corn kernels drained

The Instruction of pumpkin cornmeal bread

  • preheat oven to 180u00b0c brush a deep 11 x 21cm base measurement loaf pan with oil to lightly grease line the base and sides with non stick baking paper sift together the flour baking powder salt and polenta into a large bowl and make a well in the centre
  • use a fork to whisk together the egg milk and butter in a large bowl stir in the cheddar pumpkin capsicum and corn pour the egg mixture into the flour mixture and stir until just combined
  • spoon mixture into prepared pan and smooth the surface bake in oven for 45 50 minutes or until a skewer inserted into the centre comes out clean set aside in pan for 5 minutes to cool slightly turn onto a wire rack to cool completely

Nutritions of Pumpkin Cornmeal Bread

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