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Pumpkin, Date, and Cranberry Bread

Pumpkin, Date, and Cranberry Bread

makes about 12 pots at 100g


  • 450g plain flour
  • 450g whole meal flour
  • 15g yeast
  • 15g salt
  • 100g dates chopped softened with 100ml boiling water
  • 600g pumpkin puree
  • 100ml date molasses (you can use treacle or honey)
  • 75g dried cranberries
  • 100g walnuts roughly chopped
  • 100g sunflower seeds
  • 100g pumpkin seeds


Toast the seeds and nuts and set aside. Combine all the dry ingredients and then combine the wet and dry and enough warm water to bind to a soft dough. Cover with plastic wrap and allow to double in size. Turn out onto a floured work surface and divide into equal portions. Roll into a ball and place into the muffin pots. Allow to prove and then bake at 190°C for about 15 minutes.          

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