Dairy Free Pumpkin Bread

Last week I posted a method on how to ‘milk’ (or possibly more appropriately ‘juice’) your own oats! Juicing oats is surprisingly easy and provides a great way to make dairy free ‘milk’ at home. Oat milk however doesn’t provide the most convincing dairy alternative and whilst a little splash in your cuppa might go unnoticed it is hard to drink a whole glass of the stuff without noticing an obvious difference. So I thought I had better provide a recipe that uses up some of this milk that may now be hogging space in your fridge. And so I substituted your regular full fat cow’s milk with oat milk in this pumpkin bread recipe, which also helped to use up some of the pumpkin puree reserves I have currently sitting in my freezer!

INGREDIENTS

60ml warm water

75ml warm oat milk (recipe here)

7g fast action yeast

1 large egg, beaten

180ml pumpkin puree (see here for instructions on how to make your own)

1 tablespoon olive oil

300g plain flour

1 tablespoon sugar

1 teaspoon salt

Place the water, oat milk and yeast into a large bowl. Stir together and then leave for 5-10 minutes until the mixture begins to froth slightly.

Add the remaining ingredients to the yeast mixture and use your hands to combine all of the ingredients together well.

Once the mixture starts to come together turn the dough out onto a floured surface and knead for 10 minutes until the dough is smooth and springy to the touch.

Return the dough to the bowl, cover with a tea towel and leave in a warm place for an hour until the dough has doubled in size.

Once risen shape the dough into a large loaf and set on a lightly greased baking tray (or transfer the mixture to a loaf tin if preferred). Again cover with a tea towel and set aside for 45 minutes until risen.

Now pre-heat the oven to 190 degrees C / 375 degrees F.

Place the loaf into the oven and bake for 35-40 minutes until golden brown.

Recipe inspired by the Pumpkin Bread recipe at The Keenan Cookbook