Spiced Pumpkin Bread

Spiced Pumpkin Bread
Don’t overlook the mighty pumpkin after Halloween! This lightly spiced pumpkin bread is good for you. That bright orange flesh is an indication that they’re high in beta-carotene - a powerful antioxidant, which is said to ward off all manner of illnesses.
Icon_cookingtime_grey Created with Sketch. 2 hours
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 10
Spiced Pumpkin Bread

Ingredients

  • 40g (1/3 cup) quality unsalted butter or coconut oil
  • 4 tbsp (1/4 cup) honey
  • 2 eggs, whisked
  • 200g (1 cup) of home-made pumpkin puree, cooled (or shop bought)
  • 4 tbsp (1/4 cup) organic milk of choice
  • 1 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp natural vanilla seeds (optional)
  • Spice mix: 1 tsp cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp allspice
  • 245g (1 3/4 cups) wholegrain spelt flour or wholewheat flour
  • 75g (1/2 cup) optional add-ins e.g. roughly chopped walnuts or pecans, raisins, dark chocolate chunks (we used pecans and raisins)

How to make

To make the pumpkin puree:

  • If you're making the pumpkin puree yourself, pre-heat the oven to 200 degrees celsius, clean the skin, stab it a few times all over with a sharp knife, then bake it whole for around 45-60 minutes.
  • Leave it to cool for about 20 minutes, then cut it in half and scoop out the puree – you’ll get around 1-2 cups. This can be made in advance and kept in the fridge for a few days.

For the spiced pumpkin bread:

  • Line a loaf tray with baking paper, or grease well. Heat the oven to 165°C/325°F/gas 3.
  • Gently heat the butter or coconut oil in the microwave or in a pan. Transfer to a large bowl, then add the honey and whisk the together until well combined. Let it cool.
  • Add the eggs and whisk for a few seconds, then whisk in the pumpkin puree and milk. Add the bicarbonate of soda, vanilla, spices and a large pinch of sea salt, and mix until combined.
  • Fold in the flour with a large metal spoon until just combined. Finally stir in any extras (if using).
  • Spoon the mixture into the loaf tin and bake for 50-55 mins until golden brown on top and a skewer inserted into the centre of the cake comes out clean. If it browns too much during cooking, cover with foil.
  • Leave to cool in the tin for 10 minutes before removing and transferring to a wire rack to cool completely.

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