This delicious autumnal loaf is so easy to make and turns our beautifully despite my legendary baking ineptitude. Tinned pumpkin puree is easy to find now in British supermarkets so you bring some North American baking classics to your tea table. I love this loaf spread with salted butter and served alongside a big mug of tea. Half a tin make ones loaf so you can easily double the recipe and make two loaves for a school raffle or coffee morning. I use the other half to make Pumpkin Pancakes for the kids.
Makes 1 Loaf
275g plain flour
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp baking soda
1/4 tsp ground cloves
1/4 tsp baking powder
1/4 tsp salt
150g white sugar
50g brown sugar
2 medium eggs
220g pumpkin puree (half a tin)
green pumpkin seeds
- Pre-heat the oven to 195°C (175°C Fan). Sift the flour, spices, salt, baking powder and soda into a bowl. In a separate bowl mix together the margarine and sugars to a soft cream.
- In another bowl whisk together the eggs then slowly pour the egg into the sugar butter whilst stirring to combine.
- Add the pumpkin puree to the wet ingredients and stir to combine.
- Gradually add the flour mixture to the wet ingredients and stir to combine until all the flour is incorporated to make a dough. Lightly grease and flour a 1lb loaf tin.
- Tip the dough into the loaf tin and sprinkle the top with pumpkin seeds.
- Bake the loaf on a middle shelf for 1 hour (or until a toothpick comes out clean when pushed into the loaf). Leave the loaf in the tin for 15 minutes before attempting to remove.
- Run a knife around the loaf to loosen then leave the loaf to cool completely on a rack before slicing. Serve with or without butter and a piping hot drink.