Pumpkin Loaf

This a perfect afternoon sweet bread served with a little butter but I prefer it on its own as it is wonderful and moist due to the pumpkin.   If you get a cold day and want to fill your home with warm comforting smells then this is the bread for you.

Here goes..! 

What you need -

• 1 1/2 cups pumpkin puree ( recipe here )
• 1 1/4 cups plain flour
• 3/4 cup sugar
• 1 tsp baking soda
• 2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp vegetable oil
• 2  eggs
• 1 1/2  tsp vanilla extract
• butter or oil to coat the tin
• Roasted pumpkin seeds for decoration ( Any seeds will do) 

What to do -


1. Coat your bread tin with oil or butter (I used a silicon tin so no need to do this) & preheat oven to 170°c or 350°f

2. In a medium bowl combine all the dry ingredients 


3. In a large bowl add oil, eggs, pumpkin puree and vanilla beat until you have a thick mixture.

4. Then add the dry mixture and mix until combined scraping any missed bits from the side of the bowl. Do not over mix as this will stop the loaf from rising as well.

5. Pour batter into your prepared tin, top with the seeds ( Optional- but really adds to the look of the loaf)

6. Bake in the center of your preheated oven for about 50 - 55min or until a skewer inserted in the center comes out clean

7. Cool in the pan for about 15min before tuning out to cool on a rack.  

Enjoy !