This pumpkin bread is guaranteed to be devoured by hungry pumpkin hunters. Roasting the pumpkin first brings a lovely sweetness to the cake that pairs perfectly with the spices.
Ingredients:
• 400g pumpkin – sliced into half moons, roasted and blitzed to a puree
• 280g all purpose flour
• 1 tsp baking soda
• 5 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1 tsp salt
• 2 large eggs
• 120g light brown sugar
• 160g dark brown sugar
• 140ml vegetable oil
• Walnuts/chocolate chips to top
Method
1. Preheat the oven to 180C and grease and line a loaf tin.
2. In a large bowl mix together the tour, baking soda, spices and salt.
3. In another bowl, whisk the eggs together with both sugars. Then gradually whisk in the pumpkin and oil until thoroughly combined.
4. Pour the wet ingredients into the flour mixture and gently told together.
5. Pour the mixture into the tin and top with the nuts or chocolate chips, with a scattering of sugar.
6. Bake on a low rack in the oven for 30 minutes, then cover the top with foil, reduce the heat to 175C and continue baking for another 30 minutes. The bread is ready when a knife comes out clean.
7. Leave to cool, drizzle with some icing if you like, and enjoy!
Secretts is on Chapel Lane, Milford, Surrey, GU8
You can view a selection of other Secretts recipes on our food & drink pages
