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Pumpkin Bread For the Kids
Pumpkin Bread For the Kids

Before you jump to Pumpkin Bread For the Kids recipe, you may want to read this short interesting healthy tips about Treats that provide You Energy.

Enjoying healthy foods tends to make all the difference in the way we feel. We tend to feel way less gross whenever we increase our intake of wholesome foods and reduce our consumption of unhealthy foods. A salad tends to make us feel much better than a piece of pizza (physically anyway). Selecting healthier food choices can be challenging when it is snack time. Shopping for goodies can be a difficult task because you have countless options. Here are some healthy snacks that can be used when you need an instant pick me up.

Eating almonds is a fantastic option as long as you don’t possess a nut allergy. As an all-in-one energy booster, almonds offer many health advantages. Almonds can be a natural source of B vitamins together with other vitamins and minerals. They do, however, contain tryptophan-the same enzyme which makes you tired after eating turkey. Regarding almonds, however, they wont cause you to long for a nap. Instead they will simply help your muscles and digestive tract relax while also helping you feel less frustrated. Almonds often give you a general increased sense of well-being.

You will not have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to pumpkin bread for the kids recipe. You can have pumpkin bread for the kids using 10 ingredients and 18 steps. Here is how you do that.

The ingredients needed to prepare Pumpkin Bread For the Kids:
  1. Prepare 100 grams Mashed kabocha squash (see Step 1)
  2. You need 100 grams Bread (strong) flour
  3. Take 100 grams Cake flour
  4. Prepare 1 tbsp Sugar (if you omit the condensed milk use 2 tablespoons)
  5. You need 2 tbsp or so Condensed milk
  6. You need 1/2 tsp Salt
  7. You need 1 heaped teaspoon Dried Yeast
  8. Get 20 grams Butter
  9. Take 100 ml Egg + milk
  10. You need 1 Flour for dusting
Instructions to make Pumpkin Bread For the Kids:
  1. Take out the seeds from 1/4 of a kabocha squash and cut into 2 cm cubes. Microwave until tender, and mash with a fork. Leave to cool. (If leaving the skin on bothers you, take it off.)
  2. Break an egg into a measuring cup, and add milk up to the 100 ml mark. Put all the ingredients in a bread machine, and leave it up to the machine until the 1st rising is complete.
  3. This is how the dough looks after the 1st rising. It's easy to stretch and very soft. You will need some flour for the work surface.
  4. Take the dough out, deflate, round off and cover with a tightly wrung out moistened kitchen towel. Leave to rest for 10 minutes.
  5. Preheat the oven to 180°C. Roll out the dough.
  6. Fold the dough into thirds.
  7. Roll out again.
  8. Fold into thirds.
  9. Roll out 1 cm thick into a rough square. This time I cut it into 3 x 3 cm squares. You can cut it into rectangles or sticks or whatever you like.
  10. (My little one came to help out, so I left the left part of the dough for him to work on.)
  11. Decorate the top with a chopstick or whatever you like. (This is the little one's job.)
  12. 2nd rising: 20 to 30 minutes. When the dough has doubled in volume, it's ready to go.
  13. Bake in a preheated 180°C oven for 15 to 25 minutes. When the tops are browned the bread is done.
  14. One of the little guys helped me cut out the dough at Step 10. According to him, they are 'slinky slinky snakes'. The rest was made into regular rolls.
  15. I couldn't fit it all on the baking sheet, so I put them in a plastic container with a lid and left it to rest in a warm place (I did it in our foyer this time) to let rise for 40 minutes.
  16. We like the cut out bread too.
  17. When the bread has cooled down, store in a jar to prevent it from drying out. A plastic container is good too.
  18. Freeze any leftovers. (We often just eat it up within 2 to 3 days without freezing any though.)

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