This pumpkin bread is another recipe for parents that want to hide the veges from the kids or for those “big kids” (adults) that don’t like to eat their veges either.
Pumpkin is such a versatile vegetable that can be used in a variety of ways such as sweets, spreads and as a bread.
This pumpkin bread turns out more like a cake, so I wouldn’t make plans for making a salad sandwich with it.
The recipe has a couple of variations that you can change to suit your taste.
Whether you call it bread or cake, it is delicious especially with the saltiness of some butter spread on it.
2 cups (300 grams) self-raising flour (gluten free if you like)
½ cup (100 grams) caster sugar + ½ cup sugar substitute or 1 cup (200 grams) caster sugar
2 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 ¼ cup mashed pumpkin (mash with a little maple syrup)
2 eggs, lightly whisked
100 grams butter, melted, cooled
½ cup (125ml) skim milk
Preheat oven to 180C.
Line a loaf tin (10cm x 22cm) with baking paper, allowing the 2 long sides to overhang.
Combine the flour, sugar, cinnamon, ginger and nutmeg in a large bowl.
Combine the mashed pumpkin, whisked eggs, butter and milk in a large jug, whisk to combine.
Add to the flour mixture and stir to combine.
Pour into the loaf tin.
Bake for 1 hour then test with a skewer inserted in the centre. If it comes out clean remove from the oven to cool in the pan for 10 mins before removing to a wire rack to cool.
If not cooked through, return to the oven and bake for a further time at your discretion.
Note: If you have a Thermomix just place all the ingredients in the TM bowl on speed 4 until well blended. Then pour into loaf tin and cook as per normal.
Variation: If you want to you can add ¾ cup dried cranberries or ¾ cup (75 grams) frozen blueberries. Just add them at the very end of mixing all the ingredients so they don’t break up.
Inspiration: Paula W
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