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.
Water, Wheat Flour, Whole Wheat Flour, Pumpkin Seeds, Cranberries (Cranberries, Sugar, Sunflower Oil), Yeast, Wheat Gluten, Canola Oil, Sugar, Salt, Soy Lecithin, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Soya Oil, Amylase)
| Nutritional Facts | Amounts Per 2 Slices (56g) | % Daily Value |
|---|---|---|
| Calories | 210 | |
| Fat Saturated + Trans |
6g 0.5g 0g |
8% 3% |
| Carbohydrate | 33g | 11% |
| Fibre | 4g | 14% |
| Sugars | 5g | 5% |
| Protein | 9g | |
| Cholesterol | 0mg | |
| Sodium | 310mg | 13% |
| Potassium | 125mg | 3% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
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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