Classic spiced pumpkin bread

Autumn is here and that means plenty of comfort cooking and cosy nights on the couch! This spiced pumpkin is a great way to kick off the season and is sure to become a household favourite. It’s perfectly moist thanks to the pumpkin and has incredible flavour thanks to the addition of cinnamon, nutmeg and ginger. Best of all it uses seasonal ingredients so the flavour is on point and the budget won’t be blown! 

It’s lovely warmed up with a little butter and brown sugar or cream drizzled over the top. Wrap any leftovers in cling wrap and keep in the fridge. 

Ingredients

• 650g butternut pumpkin, peeled, deseeded
• 100g butter, softened
• 1 1/2 cups brown sugar
• 2 eggs
• 2 cups self-raising flour
• 1/2 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Method

1. Preheat oven to 180C. Grease a loaf pan and line with baking paper, leave overhang. Wash pumpkin. Cut into 4cm pieces. Leave wet and place in a single layer on a microwave-safe plate. Cover. Microwave for 3-4 minutes on high (100%). Make sure pumpkin is tender before removing. Set aside to cool. Drain water. Place in food processor and process until smooth.
2. In a bowl place butter and sugar. Beat with an electric mixture until fluffy and pale. Add eggs and beat well. Stir in pumpkin.
3. Sift flour, bicarbonate of soda, cinnamon, nutmeg, ginger and cloves over pumpkin mixture. Stir gently until combined. Spoon into prepared pan and smooth with back of spoon. Bake for 50-55 minutes until cooked. Allow to cool in pan for 10 minutes. Turn out onto wire rack to cool completely. Serve.