Pumpkin Cornmeal Bread

( + 5 mins cooling time)

The ingredient of Pumpkin Cornmeal Bread

• olive oil to grease
• 190g 1 1 4 cups self raising flour
• 1 tsp baking powder
• 1 tsp salt
• 90g 1 2 cup polenta cornmeal
• 2 eggs lightly whisked
• 185ml 3 4 cup milk
• 60g butter melted
• 40g 1 2 cup cheddar scratchily 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 afterward oil to lightly grease line the base and sides when non stick baking paper sift together the flour baking powder salt and polenta into a large bowl and make a without difficulty in the centre
• use a fork to excite together the egg milk and butter in a large bowl demonstrate in the cheddar pumpkin capsicum and corn pour the egg mixture into the flour incorporation combination and stir until just combined
• spoon mix into prepared pan and sleek slick 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 slant onto a wire rack to cool completely

Nutritions of Pumpkin Cornmeal Bread

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