Oh my goodness, I am so pleased with this Pumpkin Bread. Not only does it taste gorgeous but I think it’s the first bake I’ve made that honestly stays fresh for days without turning into a paperweight! The great thing about October is the multitude of pumpkins we see in the shops, for the amount of food they equate to in weight I think they’re fantastic value for money and so versatile, in fact, if you’ve not already, it’s well worth signing up for the monthly newsletter that I write because in it I’ve got all my recent pumpkin bakes in one place with top tips on how to cook and prepare them.
|350g pumpkin puree [see below]
100ml sunflower oil
250g caster sugar
|1 heaped tsp bicarbonate powder
2 tsp mixed spice
250g Brown Bread Mix – I used Delicious Alchemy
100ml warm water
- To make the pumpkin puree peel and dice a medium peeled pumpkin into cubes and boil/steam until tender, using a blender blitz until smooth – any additional pumpkin can easily be frozen to use for another day.
- Preheat the oven to 180C/350FGas 4.
- Add the puree, egg, water, oil and sugar to a large bowl and mix to combine.
- Sift the brown flour/brown bread mix at least 3x onto a tray to aerate then add to a large bowl along with the bicarbonate and mixed spice.
- Pour the pumpkin mixture into the dry ingredients and fold in quickly
- The batter will be very wet and sloppy so do not be concerned. Pour into a prepared 2lb loaf tin.
- Put in the oven for 60mins, pay attention to the bake at around 40mins, if browning too quickly you may wish to loosely add a foil dome.
- The bake is ready when springy to the touch, it will be very moist and light which means that this particular loaf can easily keep for 2-3 days.