Sweet Pumpkin Loaf
I am not a huge fan of pumpkin. I love pumpkin soup and LOOOOOOOOVE pumpkin bread but that’s about it. I am a little bit sick of soup so I thought I would experiment a bit with leftover pumpkin. I present to you, “Sweet Pumpkin Loaf”. Otherwise known as “Caramel Loaf”… yes, I tricked the kiddies into eating it by calling it Caramel Loaf. They can't get enough so I’m happy to just go with that. One word for you – YUM! Even I am impressed. This has a very subtle pumpkin taste but you barely notice it due to the lovely spices used in this recipe like cinnamon and nutmeg. It is a delicious moist loaf that is so easy to whip up for morning tea, play group or lunchboxes. You can reduce the sugar and spices in this if you wish. The less you use, the stronger the pumpkin taste so keep that in mind. You can make these into muffins if pushed for time. - Peta
Reader Feedback: "Thanks Peta, your pumpkin loaf is an absolute winner! Dead easy to make & so delicious, the only problem is stopping at one slice." - Alison
Contains: Gluten / Dairy / Egg
*Variation: Can be made without Dairy
Preparation Time 15 minutes
Cooking Time 45 minutes
- pumpkin - 160g, cooked, mashed, this will be the equivalent to 300g raw
- sugar - 90g
- golden syrup - 30g
- butter - 100g, melted (*can try using DF spread if required)
- eggs - 2
- baking powder - 1 tsp
- self raising flour - 220g
- cinnamon - 1.5 tsp, ground
- ginger - 1 tsp
- nutmeg - 1 tsp, ground
- Preheat oven to 180C. Prepare loaf tin.
- Place pumpkin (160g), sugar (90g), golden syrup (30g), butter (100g), egg (2), baking powder (1 tsp), self raising flour (220g), cinnamon (1.5 tsp), ginger (1 tsp) and nutmeg (1 tsp) into bowl. Blitz Speed 5 / 20-30 seconds until just combined.
- Pour into tin and bake for 45-60 minutes or until cooked through.