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. 

Notes:

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