Pumpkin bread
This pumpkin bread features the rich taste of pumpkin harmonized with aromatic herbs like oregano and rosemary, creating a unique savoury loaf. Simple to prepare and perfect for any season, it's an enjoyable treat for family and friends.
Cook time 55 min
Prep time 30 min
Ingredients:
4 cups pumpkin2 cups self-raising flour
1 tsp dried oregano
1/2 cup milk (1% fat)
2 eggs
1 tbsp rosemary
Pumpkin bread is a warm and inviting treat, perfect for cozy fall days or as a unique bread option for any season. This recipe combines the richness of pumpkin with aromatic herbs like oregano and rosemary to create a savory bread that stands out. Easy to prepare and full of flavor, this pumpkin bread is sure to be a hit with family and friends.
Instructions:
- If using fresh pumpkin, peel, seed, and dice it.
- Place the diced pumpkin in a pot of boiling water and cook until tender (about 10-15 minutes).
- Drain the water and mash the pumpkin until smooth. Set aside to cool slightly.
- In a large mixing bowl, combine the self-raising flour and dried oregano.
- Stir well to evenly distribute the oregano through the flour.
- In a separate bowl, whisk together the eggs and milk until fully combined.
- Add the mashed pumpkin to the egg-milk mixture and mix well until smooth.
- Make a well in the center of the dry ingredients.
- Pour the pumpkin mixture into the well and gently fold the ingredients together until just combined. Do not overmix.
- Gently fold in the finely chopped rosemary into the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- If the top is browning too quickly, cover it loosely with aluminum foil.
- Remove the pumpkin bread from the oven and let it cool in the pan for 10 minutes.
- Then transfer it to a wire rack to cool completely before slicing.
- Slice the pumpkin bread and enjoy it warm or at room temperature. It can be served plain or with a spread of butter or cream cheese.
With its delightful blend of pumpkin and herbs, this pumpkin bread is a standout addition to your baking repertoire. Whether enjoyed on its own, with a spread of butter, or as a savory companion to soups and salads, this bread is versatile and delicious. Follow these tips for best results, and enjoy the warm, aromatic goodness of homemade pumpkin bread.
Pumpkin bread FAQ:
Bake the pumpkin bread in a preheated oven at 350°F (175°C) for 55-65 minutes. It's ready when a toothpick inserted into the center comes out clean.
Insert a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, the bread is done. If it's wet with batter, continue baking and check every few minutes.
Yes, store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and keep it in the freezer for up to 3 months.
You can substitute self-raising flour by combining 2 cups of all-purpose flour with 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
Yes, you can use canned pumpkin puree as a shortcut. Use the same amount—4 cups—and skip the cooking and mashing steps.
Tips:
- Use fresh pumpkin puree for a more intense flavor, but canned pumpkin can also be used for convenience.
- For a fluffier texture, ensure your self-raising flour is fresh or add a bit of baking powder if in doubt.
- Feel free to experiment with herbs. Sage and thyme are also great additions to complement the pumpkin flavor.
- Allow the bread to cool completely before slicing to maintain its shape and texture.
- If you prefer a sweeter version, consider adding a bit of brown sugar or honey to the batter.
Nutrition per serving
6 ServingsCalories 240kcal
Protein 10g
Carbohydrates 44g
Fiber 2.25g
Sugar 3.40g
Fat 2.82g
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