This bread is a variation of my Banana Bread. It’s more of a loaf cake than bread. It is fabulous smothered in butter or cream cheese! I like this warm or cold.. and tend to find it hard to stop at one slice!
125 g unsalted butter
175 g brown sugar
140 g self raising flour
140 g whole meal flour
1 tsp baking soda
1/2 tsp baking powder
275g roasted pumpkin mashed
1 tsp vanilla
1 tsp cinnimon
1/2 tsp fresh grated nutmeg
1/2 tsp allspice
good pinch of oats & demerara sugar
(next time I make I’m going to add cardamom 😏)
Preheat oven 180c and line a loaf tin
1. Cream butter and sugar till fluffy. Add 1 egg at a time.
2. Sift dry ingredients into separate bowl. Alternate adding flour mix and milk to butter till combined.
3. Fold in pumpkin and ensure fully mix through or it could settle at bottom of bread. Scrape into lined loaf tin.
4. Sprinkle oats and demerara over the top. Pop in oven for 50-60 min until tooth pick comes out clean.
Cool on rack for 5 min before removing from loaf.
Try and let it cool some before cutting.. it can crumble when warm… but if you cut really carefully, you can get the end off ready to melt butter all over it! Cooks treat xx