This bread pumpkinbread will-surprise you with its irresistible-texture & taste!*
° 20 g (30 ml / 2 tbsp) chia seeds*
° 385g (2 3/4 cups) La Merfue’s All-Purpose Flour
° 75 g (1/3 cup) cane sugar
° 5 ml (1 teaspoon) ground cinnamon
° 1/4 teaspoon (1 ml) ground nutmeg
° 1/4 teaspoon (1 ml) ground spices
° 3/4 teaspoon (3.5 ml) salt
° 1 ml (1/4 teaspoon) instant yeast
° 375 g pumpkin-puree
° 60 ml (4 tablespoons)
a vegetable drink** of your choice
° 2 large eggs (110g) (see eggless version below)
° 3 tsp) oil
° 80 g (12 cups) semisweet chocolate chips
° 70 g (12 cups) pumpkin seeds
In-bowl, blend dried ingredients : ground-chia
In saucepan, heaat pumpkin puree & vegetable stock to temperature specific to your model bread maker.
Remove from heat and add eggs, oil, and maple syrup, whisking vigorously. Make sure that the kneading blade is inserted correctly into the mold of the bread maker and then pour the liquid ingredients.
Put on top of the dry ingredients reserved above, then start the machine on the appropriate cycle according to your brand and model of bread maker.
Wait about two minutes, then open the lid and scrape the edges with a spoon so that the flour mixes with the dough.Close the lid and let the machine continue its cycle until it beeps for adding food.
When this signal sounds, open the lid and add the chocolate chips and pumpkin seeds, then close the lid and let the machine complete its full cycle.
Note: The sound signal for adding food varies with different bread machines; Check your manual for the exact time.