Fall or Autumn is all about pumpkins & squash. I chopped up and roasted all the pumpkins that I had in the house as part of my table display. Once the pumpkins were roasted, I removed the skin and pureed them, then used the puree to make some Pumpkin Pies and this delicious Pumpkin Bread.
Here is the recipe:
YOU WILL NEED
1 cup plain or all purpose flour
1/2 teaspoon baking soda
1.2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
85g softened butter
1 cup sugar
1 large egg
1 cup pumpkin puree
METHOD
Preheat the oven to 180oC and grease and line a loaf tin.
In a medium size bowl, combine the dry ingredients and mix well to combine. In another bowl mix/cream the softened butter with the sugar.
KITCHEN TIP!!!! If your butter is hard grate it into the bowl this well help to soften it. You can also chop it into cubes and mix in with an electric mixer until it softens.
Once the butter and sugar are combined, add the egg and mix well. Then add the pumpkin puree and mix well. Don’t worry if the mixture looks a little curdled at this stage.
Add the flour and spice mixture and mix until combined. Spoon the batter into the loaf tin and place into the centre of the oven and bake for 50-60mins or until the top is almost browned and a skewer inserted into the centre comes out clean.
Remove from the oven and allow to cool. Once cooled slice and enjoy. This bread can be stored in an air tight container.
