Although thanksgiving is not an Australian celebration, I still love making recipes that incorporate pumpkin around this time. A few years ago, my neighbours were from America and they introduced me to a lot of thanksgiving foods and so I always think about making some pumpkin related recipes around this time in memory of the wonderful time I had with them.
Homemade pumpkin bread has become a family favourite. It is so easy to make and is packed with pumpkin flavour.
I have always made this using homemade pumpkin puree. I use butternut pumpkin which is chopped up and cooked in the microwave till done and then pureed. But you can also use canned pumpkin puree.
I incorporate some grated cheese (tasty cheddar) in this, it definitely adds some flavour and richness to the loaf.
I used self-rising flour, but you can use plain flour, if you do, remember to add baking powder.
The milk is added only if the dough seems too thick, it will depend on the consistency of the pumpkin puree.
This loaf is moist and is very much a one bowl recipe. It tastes amazing with some butter on it.
Self-rising flour – 2 ½ cups
Pumpkin puree – 1 cup
Eggs – 2
Butter – 55 grams
Sugar – ½ cup
Grated Cheese – 1/3 cup
Nutmeg – 1 teaspoon
Milk – if needed to get the appropriate consistency
- Pre-heat oven to 180 degrees Celsius
- Beat the softened butter and sugar.
- Add the eggs and whisk.
- Add in the pumpkin puree and mix.
- Add in the grated cheese and stir.
- Add in the self-rising flour and nutmeg and mix till incorporated.
- Add milk if required.
- Transfer the dough to a lined and greased loaf tin and bake at 180degrees Celsius for about 25-30 minutes or until the cake tester comes clean.
Cool and then slice and serve with butter.