Pumpkin, Date, and Cranberry Bread

makes about 12 pots at 100g

Ingredients

• 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
  
  

Method

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.