It’s my favourite time of year. I love autumn, all the trees changing colour, wrapping up warm, log fires, bonfires, fireworks and best of all Halloween!!
I’ve already been doing some Halloween themed crochet projects such as a Mummy, Witches Hat, Pumpkin, and Ghost, but yesterday I decided to use all the pulp from inside my newly carved pumpkins. Speaking of carved pumpkins this is my attempt this year…
Anyway back to the pumpkin pulp! I had seen this recipe here for some pumpkin bread and I really wanted to give it a go.
I made a few tweaks as firstly whole wheat pastry flour is not easy to come by and it’s expensive and secondly the measurements were all in US and I’m over in the UK. My recipe is below for you if anyone would like to give it a go, but it came out lovely. The whole house smelled of Christmas thanks to all the lovely spices included and the bread was so moist.
Now for the recipe:
244g Pumpkin Puree 180ml Semi Skimmed milk 2 Eggs 272g Wholemeal bread flour ½ tsp Baking powder 1tsp Bicarbonate of soda ¼ tsp Ground cloves 1 tsp Ground Cinnamon 1tsp Ground Allspice ¼ tsp Ground Nutmeg 200g Sugar
Pre heat your oven to 170oC
Mix the puree, milk, eggs and sugar in a bowl with whisk (or a blender if you are lazy like me and didn’t have the arm strength for the thick puree).
The add the flour, spices, baking powder and bicarb. Mix until all the ingredients are combined. Pour into a greased bread tin (I used a silicone one but beware the mixture is very wet unlike most bread mixes so silicone doesn’t hold the shape of it very well, but on the plus side it popped out so easily).
Bake for 55-65 minutes or until the test rod comes out clean.
The bread is so moist that if it needs a bit longer than this don’t worry too much as it shouldn’t dry out.
Leave to cool for about 10-15 minutes and then turn out onto a cooling rack to finish cooling.
Slice and enjoy!