As promised, I had to share my recipe for pumpkin bread. Did you make the pumpkin soup yet? This recipe makes one loaf, but of course, if you have two loaf tins there is always plenty of room in the oven so just double the recipe.
- 1 3/4 cups self-raising flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon of ground ginger
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1/2 teaspoon allspice
- 1 cup pumpkin puree
- 115g (4oz) butter softened
- 2 beaten eggs
- 1/4 cup of water
- handful of chopped pecans (optional)
Preheat over to 180 C (350 F). Line your loaf tin with baking paper or lightly spray with oil to prevent sticking.
Mix the first 8 (dry) ingredients together. In a separate bowl beat the eggs and add the puree, butter and water. Beat well. Pour the wet ingredients into the dry and fold in. The mixture should be moist. It should come away from the sides of the bowl but not hold together in a ball.
Place mixture in loaf tin spreading it evenly. Bake for 60 minutes. Usually you can tell if it is cooked by giving it a light shake to see if it is set or poke a knife in the center and make sure it comes out clean.