Spiced Pumpkin Bread
We had a bin of jap/kent pumpkins arrive at The Fresh Ingredient and I went through my recipe folder and found a pumpkin bread recipe from the 1980's, I decided to update, using butter instead of margarine and Herbies Sweet Spices instead of the cinnamon and nutmeg.
Ingredients
1 cup brown sugar
120g butter, softened 1 cup of pumpkin puree (Jap pumpkin is best – steam then puree) 2 eggs 1½ cups plain flour 1 tsp baking powder 1 tsp baking soda 4 tsp Herbies Fragrant Sweet Spices
Method
- 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.
