Pumpkin bread loaf
Skill level: Easy peasy
Costs: Cheap as chips
This easy pumpkin bread loaf is so simple to make and tastes delicious too! Our loaf serves around 10-12 people and will take about 45 mins – it’s well worth the wait. This pumpkin bread recipe is a great way of using up leftover pumpkin from your winter harvest or from Halloween pumpkin carving. The maple syrup in this recipe adds a sweetness to the loaf and makes it extra moist too. To serve, dust your loaf with icing sugar and enjoy!
- 75g butter, softened
- 75g muscavado sugar
- 2 med eggs, beaten
- 225g wholemeal flour
- 2tsp baking powder
- 250g prepared pumpkin
- 2tbsp maple syrup
This loaf can be stored in an airtight container in a cool, dry place for up to 2 days.
- Put the pumpkin flesh into a large bowl with 1 tablespoon water. Cover with cling film, pierce the film a few times, then microwave on High for 8 mins. Alternatively, cook in pan with 4 tbsp water for 15 mins, then drain.
- Use a hand-held stick blender to blend the pumpkin flesh until smooth.
- Preheat the oven to 180°C, gas mark 4. Grease and base line a 1kg loaf tin.
- Whisk the butter and sugar together until pale and fluffy, gradually whisk in the egg.
- Mix the flour and baking powder together and fold into the butter mixture. Stir in the pumpkin and maple syrup. Spoon into the prepared tin and bake for 40-45 mins or until firm to touch and a skewer comes out clean. Allow to cool slightly before removing from the tin.