Pumpkins aren’t just for Halloween!
This is a great recipe for using up your surplus pumpkins and was given to us by one of our volunteers Jane. It produces a wonderfully moist and lightly spiced pumpkin bread. Serve thickly sliced for dessert, snacking or afternoon tea.
255g plain flour
2 tsp baking powder
½ tsp salt
½ tsp ground ginger
¼ tsp baking soda
¼ tsp ground cloves
210g brown sugar
120ml vegetable oil
450g pumpkin pulp
Makes 1 loaf
- To make the pumpkin pulp clean and chop the pumpkin into quarters. Lay out on a baking sheet and bake for approximately 45 minutes at 200c or until soft. Scrape the flesh off the skin and puree.
- In a mixing bowl, stir together the flour, baking powder, baking soda, salt, ginger and cloves; set aside
- In another larger bowl beat together the brown sugar, oil and eggs until well combined.
- Add the pumpkin and milk, mix well. Add in the flour mix and combine together mixing thoroughly.
- Turn into a greased or lined loaf tin. Bake at 180c for 55 -60 minutes or until a skewer inserted into the centre comes out clean.
- Cool in tin for 10 minutes then remove and leave to cool completely on a wire rack.