So when Nick said he wanted to make some pumpkin bread, I was all for it!
He was a little suspicious that it was an actual bread due to the exception of yeast… can you really have a bread without yeast? Maybe…
Either way, it is a lovely savoury pumpkin bread (or loaf) with a brilliant orange colour, great flavours of spices and works especially well for morning tea or with a meal.
Spicy Pumpkin Bread
Recipe slightly adapted from Taste.com.au
Melted butter, to grease
300g (2 cups) self-raising flour
1/2 teaspoon salt
1/2 teaspoon mild chilli powder
1/2 teaspoon cumin seeds
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon sweet paprika
1 teaspoon cinnamon powder
450g (1 cup) mashed cooked pumpkin
125ml (1/2 cup) milk
60g butter, melted, cooled
2 eggs, lightly whisked
2 tablespoons pepitas (pumpkin seed kernels)
Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Sift the flour, salt and spices into a large bowl. Make a well in the centre.
Place the pumpkin, milk, butter and egg in a jug, and use a whisk to stir until well combined. Add the pumpkin mixture to the flour mixture, and stir with a large metal spoon until just combined. Spoon the mixture into the prepared pan and smooth the surface. Sprinkle evenly with pepitas.
Bake in preheated oven for 35-40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack to cool.
Note: You’ll need to steam about 500g peeled, deseeded, chopped pumpkin for this recipe. This bread is great for sandwiches and as an accompaniment to a chargrilled lamb salad.Print This Post