Pumpkin loaf
Pumpkin loaf is a moist, spiced bread made with fresh pumpkin and warm spices like cinnamon and nutmeg. This delightful treat is perfect for autumn gatherings or year-round enjoyment.
Cook time 50 min
Prep time 20 min
Ingredients:
4 cups pumpkin1/2 cup butter
1 cup brown sugar
2 eggs
2 cups self-raising flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp ginger
2 garlic cloves
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.
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.
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.
Pumpkin loaf FAQ:
Bake the pumpkin loaf in the preheated oven for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The pumpkin loaf is done when a toothpick inserted in the center comes out clean, and the loaf springs back lightly when touched. Additionally, the top should be golden brown.
Yes, you can substitute canned pumpkin puree for fresh pumpkin in this recipe. Use about 2 cups of canned puree, which saves preparation time.
Store leftover pumpkin loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap it tightly and freeze for up to 3 months.
Use a standard 9x5-inch loaf pan for this pumpkin loaf recipe for optimal baking results. Be sure to grease and flour the pan or line it with parchment paper.
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.
Nutrition per serving
10 ServingsCalories 310kcal
Protein 6g
Carbohydrates 50g
Fiber 1.49g
Sugar 24g
Fat 11g
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