You will love making, and eating, this beautiful, moist bread that has the perfect touch of sweetness. A delicious morning tea or lunchbox snack, pumpkin bread is a great way to add some extra nutrition to your snacks. Pumpkin is very good source of Dietary Fibre, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.
Ingredients 1 ½ cup plain flour (wholemeal preferred)
½ tsp salt
¾ cup sugar
1 tsp baking soda
1 cup mashed pumpkin (any variety, butternut used in the picture below)
½ cup olive oil
2 eggs, beaten
¼ cup water
½ tsp nutmeg
½ tsp cinnamon
½ cup nuts, seeds or dried fruit (optional)
Preheat the oven to 180 C. Line a loaf tin with baking paper (tin size used in this recipe 21 x 11 x 6 or 8 1/2 x 4 1/2 x 2 ½)
Prepare the pumpkin by removing the shell and seeds. Cut the pumpkin into chunks and place in a steamer over boiling water for 7-10 minutes or until pumpkin is tender enough to pierce with a fork.
Remove from heat and mash the pumpkin using a masher or fork. This recipe will tolerate some lumps – you do not need a smooth puree consistency unless that is your preference.
Measure 1 cup of mashed pumpkin and set aside. Any leftover pumpkin can frozen for another batch of bread or used to bulk up other recipes like the filling for Vegetarian Sausage Rolls.
Sift together flour, salt, sugar and baking soda in a large bowl. If you are sifting wholemeal flour, the bran and the germ will remain in the sifter or sieve. Simply add this to the dry mix when you have finished sifting. Sifting is not required, however it helps to produce a lighter and more homogeneous mix.
Note: Sugar content can be reduced to 1/2 cup without affecting the results.
In a separate bowl, mix pumpkin puree, olive oil, eggs, water and spices. Once combined, add any nuts, seeds or dried fruit such as sultanas or cranberries. These are optional and can be left out to suit taste and dietary needs.
Add the pumpkin mixture to the flour mixture. Gently combine the ingredients- do not over mix or your batter will become too dense.
Pour the batter into a loaf tin. You can add nuts or seeds to the top of the batter to help form a crust. Alternatively, you can lightly sprinkle the top with sugar for a sweeter finish.
Bake for 50-60 minutes until golden brown and set in the middle.
Allow bread to cool, then slice.
Any leftover pumpkin bread can be stored in the freezer. Slice individual portions and wrap in baking paper.