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Pumpkin Loaf

Posted on Oct 28, 2015 by Bertie's Blankets


I came across pumpkin bread whilst working in the USA. Canned pumpkin is popular in the US but I have been unable to find it here in the UK. The recipe works perfectly well using steamed or roasted pumpkin mashed or blitzed into a puree and is therefore a great way to use up the unwanted flesh from your Halloween lanterns. Pumpkin bread / loaf is a wonderfully moist, sweetly spiced cake which smells divine. I sometimes top mine with a cream cheese frosting. 

Ingredients: (Makes 2 loaves)

  • 425g pumpkin puree
  • 4 eggs
  • 250ml vegetable oil
  • 150ml water
  • 600g caster sugar
  • 450g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Method:

  • Preheat oven to 180 C / Gas 4. Grease and flour two 20x10cm loaf tins
  • In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared tins.
  • Bake for about 50 minutes in the preheated oven. Loaves are done when skewer inserted in centre comes out clean.

 


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