pumpkin bread

locorcoran
Pumpkin bread with butter

I call this recipe pumpkin “bread” in the same way that I call my banana bread, “bread”. As in it’s more of a sweet loaf to enjoy with a hot cuppa as opposed to a loaf of bread that you use to make a sandwich.

Made using freshly steamed and mashed pumpkin I know a lot of recipes for pumpkin on the internet tend to be of American origin and favour using pumpkin from a tin. Growing up in Australia I’ve never been familiar with “pumpkin pie”, “pumpkin bread” or pumpkin “from a tin”. The only time I’d ever heard of using pumpkin in a sweet recipe was my grandma Mim’s famous pumpkin scones (still one of my absolute favourite sweet treats).

But recently being faced with a giant pumpkin gifted to me by the clever ‘Gunbar girl’, veggie grower extraordinaire, I’ve been looking for ways to incorporate pumpkin into my baking.

I’ve adapted this recipe from my trusty banana bread recipe, replacing the mashed banana with pumpkin and adding some spices in the form of cinnamon, ginger and nutmeg for that extra warmth. It’s a “throw everything in and mix” kind of number which I love. Talk about simple and honest home cooking.

Moist and absolutely delicious with a generous smearing of butter, Corks and Bel absolutely love it. I’ll be making this again.

And again.

And again…

This recipe is so quick if you have the pumpkin made beforehand.
I love this recipe because you don’t need to use your stand mixer, just a mixing bowl and a trusty wooden spoon.
If only you could smell my kitchen right now. I love the smell of cinnamon.
Great one for the kids to make.
As always, make sure you do a good job of lining the tin. I put the paper up the sides so that it’s easy to lift out once cooked. I also give it a good hit with my canola oil spray for good measure (especially on the ends of the tin).
The colour of winter.

pumpkin bread

125 grams of softened butter
2 x large eggs
1/4 cup of milk
1 x teaspoon of vanilla
The juice of half a lemon
3/4 cup of sugar
1 1/2 cups of plain flour
1 x teaspoon of baking powder
1 x teaspoon of bi-carb soda
A really good pinch of salt
1 x teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of ground ginger
1 1/2 cups of cooked and cooled mashed pumpkin

  • Take a one kilo piece of pumpkin – peel and chop into chunks. Steam until soft. Mash with a fork and leave to cool. Set aside.
  • Preheat the oven to 170 degrees (fan forced) and grease and line a large loaf tin with baking paper.
  • In a large mixing bowl, add the softened butter, eggs, milk, vanilla, lemon juice, sugar, flour, baking powder, bi-carb soda, salt, cinnamon, nutmeg and ginger and mix together well with a wooden spoon.
  • Add the cooled pumpkin and stir until combined.
  • Pour into the prepared tin and bake for approximately 45 minutes or until nicely browned on top and cooked through.
  • Cool on a wire cooling rack.
  • Serve with a generous smearing of butter.

If you make this pumpkin bread I’d love to know what you think of the recipe. Please feel free to leave a comment below or reach out on Insta.

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