Ingredients

• 400g Well
  and Good Instant Bread Mix
• 150g Cooked and Mashed Pumpkin
• 450ml Water
• 50g Pumpkin Seeds
• Salt to taste

Method

• Preheat your oven to 215°C/420°F (fan forced 210°C/410°F).
• Grease a 21-25cm x 7cm (8-10in x 2.5in) high loaf tin.
• Mix the Instant Bread Mix, Salt and Water for a total of 3 minutes.

  (30 seconds on slow until free of lumps, and then 2.5 minutes
  on high)

  (For thin sliced bread option, mix for 2 minutes).

• Add the Mashed Pumpkin and Pumpkin Seeds, combine well with a wooden spoon, and then spoon the mixture into the tin.
• Lightly spray with oil to increase the crust, and garnish with some pumpkin slices if desired.
• Bake for 40 minutes.
• For best results, cover the loaf with foil for the first 20 minutes in the oven to avoid burning.
• When ready, let your loaf cool in the tin for 10 minutes to retain moisture.
• If you like a softer crust, brush the crust lightly with water while the loaf is still warm.

Alternative Method (No Mixer Required)

• Preheat your oven to 235°C/455°F (fan forced 220°C/430°F)
• Simply mix with a wooden spoon until the mixture is free from lumps.
  Then combine the Mashed pumpkin until the mixture is smooth, finally
  adding the Pumpkin Seeds and combine well.
• Follow the rest of the first method…

Recipe reprinted with permission from Well & Good.

We’ve been experimenting in our house lately with baking muffins and cakes. We’ve tried the Well and Good mixes, Empower, and Basco. All have proven to be quite good. A few tips that we have developed in the process:

• Use a little less oil than described on the packet mix instructions
• Add some frozen berries to the muffin mixes – they taste amazing!
• Cook the muffins for a few extra minutes to ensure that they don’t end up soggy the next day
• Give it a try – it only takes 30 minutes including preparation time to make!