26 May 2015

Spiced Pumpkin Bread

We have pumpkins a plenty! The vines have been prolific this year and we have a glut of these orange balls of sweetness. I love pumpkin so it's no hardship to me to see them lined up on the verandah, just waiting for me to cut into them and roast them or steam them.

But there is only so much pumpkin you can use for roasting and steaming, so I've had to find other ways to use it up. This recipe for pumpkin bread is spicy, moist and just plain delicious! It is a winner, we all love it and it will go into our regular sweet treats rotation. I hope you like it as much as we do.

Spiced Pumpkin Bread

3 cups plain flour
1-½ teaspoon bicarbonate soda
¼ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon all-spice
¾ cup butter, softened
2-¼ cup sugar
3 eggs
2 cups pumpkin puree
2 teaspoons vanilla extract
1 cup buttermilk

Preheat oven to 140 degrees Celsius (yes, it's low, this loaf cooks for a long time). In a medium sized bowl, sift together flour, bicarbonate soda, salt, cinnamon, nutmeg, ginger and allspice. Set aside.

In a large bowl, cream together butter and sugar. Beat in eggs.  Stir in pumpkin puree and vanilla extract.

Stir half the dry mixture into the wet mixture until just combined.

Stir in half of the buttermilk.

Add the rest of the dry mixture and then stir in the rest of the buttermilk. Stir gently until just combined.

Pour batter into two greased and floured loaf pans.

Bake for 1 hour and 10-20 minutes or until golden and a toothpick inserted into the centre comes out clean. Be careful not to overbake and keep in mind that the bread will continue to bake as it cools down.

Let cool before removing from tin and slicing.

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