The Only Spiced Pumpkin Bread You Need In Your Life This Fall
Move over, banana bread. It’s pumpkin’s time to shine.
Be sure to check out these other pumpkin recipes to try this fall.
| Servings | Prep Time | Cook Time |
| 1large loaf (12 slices) | 15minutes | 1hour + 10 minutes |
| Servings | Prep Time |
| 1large loaf (12 slices) | 15minutes |
| Cook Time |
| 1hour + 10 minutes |
Ingredients
- 340 g peeled pumpkin diced
- 6 tbsp honey plus 2 tsp to glaze
- 2/3 cup sultanas
- 1 cup whole-wheat self-rising flour
- 1 1/2 cups white self-rising flour
- 2 tsp ground allspice
- 2/3 cup reduced-salt margarine
- 1 tbsp pumpkin seeds
Servings: large loaf (12 slices)
Units:
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Ingredients
Servings: large loaf (12 slices)
Units:
|
Instructions
- Preheat the oven to 350ºF (180ºC). Line a 23 x 13 cm (9 x 5 in.) loaf pan with parchment paper.
- Steam the pumpkin, or cook it in just a little boiling water, for 10 minutes or until tender. Drain thoroughly, then mash with a potato masher until smooth. Add 6 tablespoons honey and the sultanas and beat well.
- Sift both flours and the allspice into a large bowl. Rub the margarine in with your fingertips until the mixture resembles fine breadcrumbs.
- Add the spiced pumpkin mixture and beat well with a wooden spoon until evenly mixed. Tip the mixture into the prepared pan and smooth the surface. Sprinkle with pumpkin seeds. Bake for 50-60 minutes or until the loaf is golden-brown and firm to the touch.
- Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack. Gently brush with the remaining honey while still warm.
Recipe Notes
Nutrients per slice: 261 calories, 4 g protein, 11 g total fat (2 g saturated fat), 37 g carbohydrates (20 g sugar), 3 g fibre, 0 mg cholesterol, 227 mg sodium.
