A Charmed Life

eat – pumpkin bread

5 Comments

pumpkinbreadOne of my must dos when I am in the States is to buy pumpkin bread from Starbucks. I know you are thinking ‘really Reena – Starbucks!’ But I’m telling you their pumpkin bread is their one redeeming factor. After years of harbouring a dream to be able to make pumpkin bread for myself, I finally got off my a*se and did something about it. Took a few attempts but as they say third time’s a charm and this certainly rings true for me today, for I successfully managed to produce a yummy moist loaf. The taste is sublime – spicy and sweet but the smell…  let’s just say if I could somehow translate how good my pumpkin bread smells right now, I know you would be reaching for your loaf tin.

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pumpkin bread 

ingredients
makes 1 loaf

500g pumpkin (you need to end up with 280g of pumpkin puree)
50g salted butter softened
60g caster sugar
½ tsp grated nutmeg
1 tsp ground cinnamon
½ tsp ground ginger (I used fresh ginger)
3 medium eggs lightly beaten
350g white flour
2 tsp baking powder
½ tsp salt
2 Tsp pumpkin seeds (optional)
100g chopped walnuts (optional)

preparation

1.Peel the pumpkin and discard the seeds. Cut pumpkin into small chunks and place in a medium saucepan. Cover with water and bring to the boil. Put the lid on, lower the heat and simmer for 20-25 minutes. Drain well and blend in a food processor until you have a smooth purée. Leave to cool.

2.Grease a 22cm x 11cm loaf tin (about 1.3 litre capacity) with butter and  line the base and sides with grease proof paper. Preheat the oven to 180°C (this is for a fan oven you will need to add 10°C-20°C for a non-fan oven).

3.Weigh 280g of the pumpkin purée and place in a large bowl and add in the softened butter, sugar, eggs and all the spices. Mix all the ingredients together.

4.Sift the flour, baking powder and salt into a second large bowl and make a well in the centre. Pour the pumpkin mixture into the well and, with the help of a wooden spoon, stir all together until smooth. At this point you may want to add walnuts and/or pumpkin seeds.

5.Pour the mixture into the prepared loaf tin and bake in the middle of the oven for 1 hour. Once cooked and golden the loaf will shrink from the sides of the tin.

6.Allow the loaf to rest for a few minutes out of the oven before turning it out on to a wire rack to cool.

If you do give it go, let me know what you think.

Sat Nam

 

Author: akiwigirlabroad

'the universe always has your back'

5 thoughts on “eat – pumpkin bread

  1. nicely sliced!

  2. Looks yummy…

  3. I am making this immediately, if not sooner!

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