Oct 29, 2020

Loaded Pumpkin Bread

This is such a warm and comforting bake, full of your typical autumn spices, with colourful raisins and walnuts. I'm not sure how, but it actually tastes like autumn. I went with browned butter, which adds an additional layer of flavour, and a sugar and spice top.

Pumpkin puree may not be widely available outside of the United States, however, pumpkin puree is so easy to make, so shouldn't be viewed as a set back.

Below, I've detailed how to make pumpkin puree, along with the recipe for the loaded pumpkin bread itself. This recipe will make 2 loaves (10cm x 20cm x 6cm).

Pumpkin Puree

Ingredients

1kg pumpkin (if seeds included in weighing, if not, 800gr without seeds and pulp)

Method

1. Cut the pumpkin in half and remove all the pulp and seeds.

2. Switch the oven on to 220 degrees celsius, using the fan function.

3. Bake for 50mins - 1 hour, or until a knife goes through the flesh easily.

Loaded Pumpkin Bread

Ingredients

320gr plain flour

1/2 tspn salt

1/2 tspn baking powder

1 tspn baking soda

1 tspn ground cloves

1 tspn ground cinnamon 1 tspn ground nutmeg

130gr white sugar

130gr brown sugar

165gr unsalted butter

440gr pumpkin puree

2 tspn vanilla essence

2 eggs

50gr raisins (optional)

50gr chopped walnuts (optional)

Topping

6 tbsp white sugar

2 tbsp brown sugar

1/2 tspn ground cloves

1/2 tspn ground cinnamon

1/2 tspn ground nutmeg

Method

1. Preheat your oven to 180 degrees celsius.

2. In a large bowl, combine all the dry ingredients.

3. In a medium sized pot, brown the butter. This involves melting the butter, and cooking on a low heat until brown dots start to form at the bottom of the pot. Do not leave unattended as this will easily burn. This will start to smell nutty and caramel like.

4. Add the sugar to the dry ingredients. Stir to combine.

5. Add the pumpkin puree to the bowl, and slowly add in the browned butter, scraping any brown bits in. Add the vanilla essence, and mix until well combined.