Paleo Pumpkin Bread
1 packet of Pantry Innovations Paleo bread mix
1 1/4 cup of cooked pumpkin puree ( Jap pumpkin has a stronger flavour)
1 tsp of fresh thyme or dried
3 tbs water
1/4 cup warm water
1 tsp honey
2 tsp of yeast
Heat oven to 180 degrees.
Line small bread tin with baking paper. I have been using a tin that is 21 cm long, 11 cm wide and 7.5 cm deep.
Add 1/4 cup warm water to a small bowl, add yeast and honey and mix well and let the yeast bloom. Pour contents of bread mix into a large bowl, add puree pumpkin, eggs, thyme, 3 tbls of water and yeast bloom.
Pour mix into tin and let sit for 10 mins.
Place into oven and cook for 40 mins or until a skewer comes out clean.
Let cool completely (if you can wait) before slicing.