pumpkin loaf

Breakfast: Pumpkin loaf 

Halloween might be over *sobs*, fireworks might exploding all over the place and the days are getting colder and darker – yay. This time of year can be very depressing, it’s so dark and dreary but it is the perfect time for pumpkins. Thank goodness for pumpkins, I love everything about them; the colour, carving them and most of all baking with them. Baking with pumpkin is one of the easiest things, it’s a bit like baking with bananas, it’s so simple to get a moist and soft loaf or gooey cookies.

Here’s my very easy pumpkin loaf it is great with butter and jam for breakfast.

 What you need:
1 cup gluten free self raising flour
1/2 cup rye flour
1 cup boiled pumpkin (cooled)
1/3 cup vegetable oil
2 large eggs
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
3/4 cup brown sugar
1/2 teaspoon salt
1/4 cup chopped walnuts
1/4 cup sunflower seeds (for the top of the loaf)

Firstly you need to prep the pumpkin, this is easy, it’s just like a round butternut squash; chop it in half, scoop out the seeds and slice the skin off. Then boil it in boiling water, drain, cool and mash with a potato masher (if you can’t be bothered pealing and boiling a pumpkin you can use the tinned puree).

When the pumpkin in completely cool you can start. Preheat the oven to 200c and grab yourself a loaf tin, pop some oil in and warm it up in the oven while you get your loaf ready. You’ll need two mixing bowls, in the first one whisk your eggs, the fluffier you get them the more air will get into your loaf and the lighter it will be. When your eggs are lovely a fluffy add the oil and pumpkin, whisk until smooth.

Get the other bowl and add everything but the sunflower seeds in, stir together so that the flours and spices and nicely combined. Now you can start adding the two mixtures together, I always add the wet mix into the dry mix a couple of spoonfuls at a time. Fold the wet mixture into the dry mix, do this slowly and carefully so that you don’t beat the air out of the eggs. As soon as these mixes are combined pop it straight into your oiled loaf tin, sprinkle the sunflower seeds on the top and get that loaf in the oven,

Bake for 35-45 minutes. It will go lovely and golden, if you’re in any doubt about whether it’s ready just do the knife test, if you stab a knife into the centre of the loaf and it comes out clean then it is cooked all the way through. When it’s cooked leave it on a wire wrack to cool, I struggled to get mine out of the tin so I left it to cool in the tin a little so it was stronger.

pumpkin loaf

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