Pumpkin spice season is upon us. You can now pick up canned pumpkin in most big grocery shops and as well as making pumpkin pie, I recommend this pumpkin loaf as a delicious autumn treat.
I’m not quite sure where this recipe came from, but every year I go back to it. Best served warm with lots of cream cheese. You could also add chopped pecans to the recipe as desired.
Makes: 2 loaves
Time: 30 mins prep, 1 hour to bake
Difficulty: Straight Forward
3 cups Plain Flour
2 tsp Ground Cinnamon
1 tsp Ground Cloves
1 tsp Ground Nutmeg
1/2 tsp Salt
1 tsp Bicarbonate of Soda
1/2 tsp Baking Powder
3 cups Granulated Sugar
1 cup (almost melted) Butter
3 large eggs
1 Can Pumpkin
1/2 cup Chopped Pecans (optional)
Pumpkin Seeds (optional)
1. Preheat oven to 180 degrees. Line 2 loaf tins with greaseproof paper.
2. In a small bowel mix together dry ingredients including flour, spices, salt, baking powder and bicarbonate of soda.
3. In a large bowl cream together butter and sugar. Add in eggs and mix until fluffy. Mix in canned pumpkin.
4. In 3 batches, add dry ingredients to wet ingredients until well combined.
5. Add pecans as desired.
6. Divide mixture between loaf tins, sprinkle with pumpkin seeds (optional) and bake in pre heated oven for around 1 hour, or until a skewer comes out clean.
7. Allow to cool slightly before slicing and serving with cream cheese (Peter like it with black pepper).