After a wonderful Friday perusing pumpkins with my dear friend Charlotte (fellow Fall enthusiast and sole reason my daughter did not plummet off a hay bail for the sake of a good photo) I have good news! Pumpkin bread is a go! I spent yet another lovely autumnal afternoon tinkering with recipes to create a Brit-friendly take on an American classic. The result; gooey, spiced deliciousness, pure Autumn in cake form. Go and make it immediately, if not sooner.
Fifi’s Pumpkin Bread
- 300g Pumpkin
- 150g Self Raising Flour
- 150g Caster Sugar
- 1/2 Tsp Baking Soda
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Ground Cinnamon
- 1 Large Egg
- 5 Tbsp Vegetable Oil
American recipes tend to use tinned pumpkin, I’ve never seen it over here but I have a 9 month old and would like to think of myself as somewhat of a puree queen. Pop your baby weaning hat on and improvise with me…
- Preheat your oven to 180ºC.
- Get your sharpest knife and strongest family member to chop (carefully), peel and dice 300g of pumpkin*. Cover it with cold water, bring to the boil and simmer for 15 mins. Then puree with a hand blender or other blitzing device.
- Whisk the pumpkin puree, egg, vegetable oil and sugar in one bowl.
- Mix the flour, baking soda, nutmeg and cinnamon in another bowl.
- Combine and mix into a smooth batter.
- Grease a 3x7inch loaf tin and pour in the batter.
- Bake in the middle of your preheated oven for 50-60 mins. The standard clean skewer trick means it’s done.
*This really isn’t a lot in the grand scheme of pumpkins so be prepared to feast on pumpkin for the rest of the week. Any recipe ideas? Please share!
I am no baker, but this definitely got my families seal of approval. Mary Berry would tear it to shreds as I’m pretty sure it’s collapsing under the weight of itself. But in this kitchen the moist, sweet pumpkin-y goodness can cover up any amateur baking faux pas. Try it and let us know how it goes!
Happy October dear ones!
Fifi & Florence x