PUMPKIN BREAD

June 1, 2012 Alison Lambert

Makes 2 medium size loaf tins 18cm x 10cm

Pumpkin bread is a revelation to me; a little spicy, a little sweet, very moist and wickedly wonderful with butter.

3 cups plain flour

1 tsp ground cloves

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp salt

1 tsp baking soda

1/2 tsp baking powder

2 cups granulated sugar or raw cane sugar

115g butter, very soft but not melted

3 large eggs

1 cup of pureed pumpkin

1/2 cup chopped walnuts (optional)

Method

Preheat oven to 170C and grease and line two medium loaf tins.

In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.

Place the softened butter and sugar into a large bowl and cream together until light and fluffy (2 minutes). Add the eggs and continue to mix until well combined, finally add the pumpkin and mix once again for about 1 minute. Do not worry if the mixture starts to curdle as it will come back when the dry ingredients are added.

Sieve the dry ingredients and add along with the walnuts (if using) into the pumpkin mix and fold through until just combined.

Divide the mixture in half and fill both tins, even the surface and bake side by side in the oven for 40 minutes to 1 hour. Test the center with a skewer and if it comes out clean then it is done. Cool in the tin for 5 minutes then remove and cool on cooling rack.