This super-tasty pumpkin loaf is the perfect alternative if you’re fancying something new.
It’s perfectly moist thanks to the pumpkin and has incredible flavour thanks to the addition of cinnamon, nutmeg and ginger. It tastes equally delicious either toasted or fresh and with a little bit of sugar or butter spread over the top to really set it off. Slice it up and serve with a cup of tea or coffee to make your afternoon tea even more enjoyable!
- 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
- Preheat oven to 180C. Grease base and sides of a 6cm deep, 10.5cm x 20.5cm loaf pan.
- Line with baking paper, allowing a 2cm overhang at both long ends.
- Wash and cut pumpkin into 4cm pieces. With water clinging, place pumpkin in a single layer on a microwave-safe plate. Cover with plastic wrap.
- Microwave on high for 3 to 4 minutes. Set aside to cool.
- Drain and place cooled pumpkin in a food processor. Process until smooth.
- Using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs and beat until well combined. Stir in pumpkin.
- Sift flour, bicarbonate of soda, cinnamon, nutmeg, ginger and cloves over pumpkin mixture. Stir gently to combine.
- Spoon into prepared pan. Smooth surface. Bake for 50 to 55 minutes.