Pumpkin loaf makes a nice change from the usual banana bread. It’s moist, sweet and fragrant, plus it freezes so well. Feel free to add nuts, raisins or chocolate chips to make it extra special.
- 1/2 butternut pumpkin, seeds removed
- 100g butter
- 1 tsp vanilla extract
- 1 & 1/2 cups brown sugar
- 2 eggs
- 2 tsp baking powder
- 2 cups plain flour
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
Preheat your oven to 220°C. Place the whole piece of pumpkin on a baking sheet and bake for 40 minutes until soft all the way through. Remove from the oven and allow to cool slightly.
Adjust the oven temperature to 180°C. Line a loaf tin with baking paper.
Using a spoon, scoop out the pumpkin flesh and transfer into a food processor. Puree until smooth. Measure out a cup and a half of pumpkin puree to use in the recipe.
Beat the butter, vanilla and sugar together until pale and fluffy. With the beaters on, add in one egg at a time, mixing well between each egg. Sift in the flour, baking powder, bicarb soda and spices into the butter, sugar and egg mixture. Add the pumpkin puree and fold in until just combined, being careful not to overmix at this stage.
Pour into the loaf tin and bake for 55 minutes to 1 hour or until a skewer inserted into the centre of the loaf comes out clean. Cool in tin for 10 minutes before inverting on a wire rack to cool completely.
The loaf is really good served still slightly warm with a cup of coffee or tea. It freezes really well if you slice it into portions and wrap well with clingwrap.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
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