Pumpkin bread. Please, don’t reel back in horror at the thought – it tastes nothing like the hardy vegetable and is full bodied in a dense crumb, with a caramel like flavour. A scraping (or shovel) of butter on top of a slice and it makes for a top notch morning tea. Promise!
A basic loaf recipe, you can tizzy the finished product up as you see fit be it pepita seeds or a dusting of icing sugar, but know that it is just fine without any bells and whistles.
- Prep time : 15 mins
- Cooking time : 50 mins
Pumpkin loaf ingredients
- 1 cup brown sugar
- 120g butter, softened
- 1 cup of pumpkin puree (I used a Jap pumpkin, steamed and whizzed)
- 2 eggs
- 1½ cups plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- Preheat the oven to 170°C. Grease and line a loaf tin.
- In a large bowl combine brown sugar and butter. Cream together using electric beaters.
- Add pumpkin puree and the eggs, beat to combine.
- Sift in the flour, baking powder, baking soda and spices. Mix gently until just combined. Don’t over-mix!
- Pour the mixture into the loaf tin and level out the top. Bake for around 45 to 50 minutes, or until an inserted skewer comes out with moist crumb – but not wet.
- Let the loaf cool in the tin for 15 minutes before transferring to a wire rack to cool completely (if you have the willpower to wait that long). Slice and serve.
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