Pumpkin loaf
Discover the perfect Pumpkin Loaf recipe combining the rich flavors of pumpkin, brown sugar, and a blend of aromatic spices. Perfect for autumn mornings, this moist and delicious loaf features a delightful balance of sweetness and warmth.
- 10 Jun 2024
- Cook time 50 min
- Prep time 20 min
- 10 Servings
- 10 Ingredients
Pumpkin loaf is a moist, flavorful bread that's perfect for fall gatherings or as a comforting treat year-round. This recipe combines the natural sweetness of pumpkin with warm spices like cinnamon, nutmeg, and ginger, making it a delightful addition to any meal.
Ingredients:
Instructions:
- Cut the pumpkin into chunks and remove seeds.
- Steam or bake the pumpkin until soft, about 20-30 minutes.
- Allow to cool slightly, then puree in a blender or food processor until smooth.
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan or line it with parchment paper.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time until fully incorporated.
- Stir in the pumpkin puree and finely minced garlic, mixing thoroughly.
- In a separate bowl, sift together the self-raising flour, baking soda, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the loaf dense.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the pumpkin loaf to cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely before slicing and serving.
Tips:
- Ensure your pumpkin is well-cooked and mashed for a smoother texture in your loaf.
- Let the butter come to room temperature before mixing it with the sugar to ensure a creamier blend.
- Mix the dry ingredients separately before combining with the wet ingredients to avoid over-mixing, which can result in a dense loaf.
- Add a handful of nuts or raisins for extra texture and flavor.
- Bake the loaf in the middle of the oven to ensure even cooking.
- Use a toothpick to check for doneness; if it comes out clean, your loaf is ready.
- Allow the loaf to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Once baked, allow your pumpkin loaf to cool before slicing. Enjoy it as is, or with a spread of butter for an extra treat. This delicious loaf can be enjoyed for breakfast, as a snack, or even as a dessert.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 1.49g | 4% |
| Sugar 24g | 24% |
| Fat | |
| Fat 11g | 13% |
| Saturated 6g | 19% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 310ug | 34% |
| Choline 44mg | 8% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.10mg | 7% |
| Vitamin B3 0.85mg | 5% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 4.41mg | 5% |
| Vitamin E 0.62mg | 4% |
| Vitamin K 1.53ug | 1% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.22mg | 11% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 270mg | 8% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 0.68mg | 6% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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