This is a soft, moist and delicious bread.  The pumpkin gives it a whole new flavour, but you can’t tell its pumpkin – we promise! It’s one of those recipes where you’ll have to just trust us.

February 20, 2018
  • 10m
  • 1h
  • 1h 10m
  • 1

Ingredients

  • 350 g pumpkin
  • 150 g treacle
  • 110 g butter
  • 75 g rapadura sugar
  • pinch salt
  • 1 1/2 tsp. ground ginger
  • 1 tsp. bi-carb soda
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 200 g self-rising flour
  • 750 g water
  • 35 g water

Instructions

  1. Place cut pumpkin into your basket and insert into your mixing jug. Pour 750g water into your jug and cook for 15 minutes/steaming temp or until pumpkin is cooked.
  2. Once cooked, discard your water and tip the pumpkin into the jug. Puree the pumpkin on for 10 seconds/speed 6. Scrape down sides and repeat. Set aside.
  3. In your jug, mix your flour, nutmeg, cinnamon, bi-carb, ginger and salt for 10 seconds/speed 4.
  4. Add the pumpkin back to your jug as well as all remaining ingredients. Mix for 5 second/speed 3. Mix the rest using your spatula. Don't over mix.
  5. Pour into a lined loaf tin and cook in moderate oven for between 50-60 minutes.
  6. Optional: Sprinkle top with pepita seeds.

Nutrition

  • 12