Pumpkin Cranberry Bread Product Image

Pumpkin Cranberry Bread

Product Code: OK945

Good any time of year! Our Pumpkin & Cranberry Bread is a delicious blend of whole wheat flour, white flour, pumpkin seeds and cranberries. With its golden crust and soft texture, it’s ideal as a light snack on its own or toasted for breakfast. Try it topped with cream cheese, jam or your favorite nut spread. Trans fat free. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Water, Wheat Flour, Whole Wheat Flour, Pumpkin Seeds, Cranberries (Cranberries, Sugar, Sunflower Oil), Yeast, Wheat Gluten, Canola Oil, Sugar, Salt, Soy Lecithin (Soy Lecithin, Soybean Oil, Soy Fatty Acids), Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Vegetable Oil (Canola and/or Soya), Amylase)

Nutritional Facts Amounts Per 2 Slices (56g) % Daily Value
Calories 140
Fat
Saturated
+ Trans
3.5g
0.5g
0g
5%

3%
Carbohydrate 22g
Fibre 3g 9%
Sugars 3g 3%
Protein 6g
Cholesterol 0mg
Sodium 200mg 9%
Potassium 75mg 2%
Calcium 10mg 1%
Iron 1.25mg 7%

1. Breakout & Thaw

Break product out directly onto flat baking sheets lined with parchment paper. Keep belt mark side of loaf down. Place product on covered rack and keep in retarder or cooler overnight to thaw.

2. Morning

Remove rack from retarder or cooler; top with quick or slow oats. Keep on covered rack and let sit on floor until space and time permit in proofer and oven. Let bread rise in proofer until about 3 times its original size. Proof time should be about 60 minutes.

TOPPING: Slow Oats

3. Bake Time

SCORING: After proofing, score each loaf with 1 slice the length of the loaf.

Bake bread at 350 – 400˚F for 20 – 30 minutes. Use steam if available. After bake cycle is complete, remove from oven and transfer bread from pan to cooling rack immediately. Let product completely cool before slicing and packaging.

*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.

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VIDEO

Product Handling

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