Ingredients
- Makes 2 medium size loaf tins 18cm x 10cm
- 3 cups plain flour
- 1/2 tsp baking powder
- 115g butter, very soft
- 3 large eggs
- 1 cup of pureed pumpkin
- 1/2 cup chopped walnuts (optional)
- 2 tsp ground cinnamon
- 2 cups granulated sugar or raw cane sugar
- 1 tsp baking soda
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1/2 tsp salt
PUMPKIN BREAD
Method
- Preheat oven to 170C and grease and line two medium loaf tins
- In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside
- Place the softened butter and sugar into a large bowl and cream together until light and fluffy (2 minutes)
- Add the eggs and continue to mix until well combined, finally add the pumpkin and mix once again for about 1 minute
- Do not worry if the mixture starts to curdle as it will come back when the dry ingredients are added
- Sieve the dry ingredients and walnuts (if using) into the pumpkin mix and fold through until just combined
- Divide the mixture in half and fill both tins, even the surface and bake side by side in the oven for 40 minutes to 1 hour
- Test the center with a skewer and if it comes out clean then it is done
- Cool in the tin for 10 minutes then remove and cool on cooling rack
Comments
Pumpkin bread is a revelation to me; a little spicy, a little sweet, very moist and wickedly wonderful with butter.
Thanks to Rosedale Orchard for supplying the pumpkin for this recipe demonstration
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