Friday 2 January 2015

Pumpkin Bread

Serves 12

I'm telling you....this is good. If you've tried pumpkin bread before, then you will know what I'm talking about. If not, you need to give it a go. Each slice is moist and jam packed with pumpkin and cinnamon spice flavour. And those flavours develop and it gets even better a day or two after its baked, so don't be tempted to polish off the whole thing straight away. 

What's in it?

400g peeled butternut pumpkin, cut into 2-3cm pieces
70g unsalted butter
140g sugar
125g skim milk
2 eggs
1tsp vanilla bean paste
300g self-raising flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
2tsp pumpkin seeds

How do I make it?

1. Preheat oven to 180°C. Spray large loaf tin with oil and line with baking paper. 

2. Place 1L water in mixing bowl and bring to Varoma temperature for 8-10min / Varoma / speed 3.  

3. Cook pumpkin in varoma tray, placed on top of mixing bowl lid, for 10min / Varoma / speed 3. Once cooked, pour water out of mixing bowl, place cooked pumpkin in bowl and puree for 20sec / speed 5. Remove pureed pumpkin into another bowl and set aside to cool. Wash and dry mixing bowl. 

4. Place butter in mixing bowl and melt for 2min / 60°C / speed 1. Add sugar, milk, eggs, vanilla and reserved cooked pumpkin puree and mix for 5sec / speed 3. 

4. Add flour, cinnamon and nutmeg and mix for 10sec / speed 4. Scrape down sides of bowl and mix for a further 10sec / speed 4. 

6. Spoon into prepared loaf tin, level top and sprinkle with pumpkin seeds. Bake in oven for 50-60 minutes, until skewer inserted in the middle of the loaf comes out clean. 

7. Remove from oven and allow to cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool. Delicious served warm, toasted or cool.  

5 ProPoints per slice. 


Feel free to make this recipe even better by adding some pecans or walnuts, chocolate chips or raisins with the flours. 

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