Easy Pumpkin Bread | Video
Fresh pumpkin puree baked right into the batter to create soft, moist and delicious pumpkin bread
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Servings loaf
Ingredients
Pumpkin purée:
- 500 g pumpkin
Pumpkin bread:
- 1 cup pumpkin purée
- 2 eggs at room temperature
- 100 ml oil
- 1 and ½ cups granulated sugar caster sugar
- 2 cups all purpose flour plain flour
- ½ teaspoon baking soda bicarb soda
- 1 teaspoon ground cinnamon cinnamon powder
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
Pumpkin purée:
- Peel pumpkin, remove seeds, and cut them into evenly sized pieces. Place in a saucepan, and cover with water. Cook for 10-15 minutes or until the pumpkins are tender. Drain. Cool slightly. Transfer to a food processor. Process to a smooth paste. Set aside.
Pumpkin bread:
- Preheat oven to 180C / 350F. Grease and line a 10.5 x 20.5 cm loaf tin with parchment paper.
- In a bowl, combine together cooled pumpkin purée, eggs, oil and sugar. Set aside.
- In another bowl, combine together flour, baking soda, ground cinnamon, ground nutmeg and salt. Pour in pumpkin mixture. Mix until well combined.
- Pour batter into the tin, and bake for 55 minutes to 1 hour.
Video
Notes
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 35g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Cholesterol: 37mg | Sodium: 195mg | Fiber: 1g | Sugar: 32g