Sweet Pumpkin Bread
This sweet pumpkin bread is my latest pumpkin recipe, for those of you that have been following me for a while you will know my passion for all things pumpkin. They are in my mind a truly happy vegetable, they just make me smile. Around September a flurry of pumpkin images duly appear on the Mimi’s Bowl instagram feed and are usually followed by a new pumpkin recipe. After the success of last year’s pumpkin bake: Spiced Pumpkin Muffins I have been looking for my new pumpkin fix. I need look no further this sweet pumpkin bread warm from the oven and spread with butter is delicious. It has the consistency of banana bread and the comforting sweetness of a warm muffin. So if you like me want to cook up some pumpkin delights, this is the recipe for you too.
ingredients ~
400g tin pureed pumpkin, or you can make your own
110g vegetable oil
3 large organic eggs
100g brown sugar
300g plain flour
1 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
pinch of sea salt
30g pumpkin seeds
Vegetable oil, to grease the baking tin
Loaf Tin: mine is from Falcon Enamelware and is 31cm long x 3cm wide x 8cm deep
Coat the loaf tin with vegetable oil, removing any excess with kitchen towel
Preheat the oven to 180C (fan oven). In a bowl combine the pumpkin puree, vegetable oil, eggs, and sugar. Combine well. Then sift in the flour, baking powder and bicarbonate of soda; adding a pinch of sea salt. Then combine gently with a spatula until just combined (you don’t want to overwork the mix at this point.
Tip the mix into the loaf tin and tap on the kitchen surface, to even out the mix, before finally smoothing over with a spatula. To finish sprinkle with pumpkin seeds. Place in the middle rack of the oven for 65 mins.
Test with a sharp knife, it should be clean when you remove it from the loaf. The sides should be firm. Run a spatula around the loaf, to loosen it from the tin and turn out the loaf. Cooling on a baking rack. Then slice, and serve warm with unsalted butter.