Pumpkin Spice Bread

pumpkin spice bread

Pumpkin Spice Bread; sweet and super moist pumpkin spice loaf cake, laced with festive cinnamon, perfect for Autumn and Winter snacking!

Autumn and Winter are my favourite seasons.

I’ve never been one for wearing shorts or basking in the sun, even when I was little I always preferred the comfort of hot chocolate, gloves and horrendously puffy Winter jackets.

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Summer has its perks of course – ice cream and strawberries come to mind – but for me, nothing compares to coming into a warm house from the snow  with the smell of something delicious in the oven. Whether it be a rich casserole, roasted seasonal vegetables or even better, a wonderful spiced sweet treat ready to be devoured as soon as the main meal is done. Hot apple pie and custard just wouldn’t be the same after a light Summer barbecue!

So this particular bake pays homage to my love for Autumn, it is laced with seasonal flavours and one particular ingredient that the Americans have mastered but us Brits haven’t quite managed to perfect yet: pumpkin.

(How adorable!?)

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Now I know those who’ve never tasted pumpkin or who have only ever consumed it in the form of some dismal soup their Grannies used to make are probably screwing their faces up at the moment (as most people did before they tasted this!) but I can assure every skeptic that this loaf cake, with its seasonal spices and bites of dried fruit, is to die for.

I adapted this from my Banana Bread recipe, which is a firm favourite in our household, when I needed something sweet and comforting but unfortunately lacked the bunch of overripe bananas that Banana Bread calls for. Just as with carrot cake, the pumpkin adds a whole new depth of flavour, sweet and mellow, without any obvious flavour of soily root vegetables that you might expect!

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If you need even further confirmation as to how delicious this loaf cake is, my boyfriend managed to consume two slices in a matter of three bites. Don’t ask me how, I have no idea either.

You can use roasted fresh pumpkin for this cake, or you can buy some tinned pumpkin puree like I did. I always keep some in the cupboard for when I need some sweet Autumnal flavour in my life!

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This loaf can cut into anything from 8-14 slices depending on how greedy you’re feeling!

First, preheat your oven and grease/line a 2lb loaf tin. This could probably be made into a traybake or a regular round cake but I haven’t had a chance to try it yet so I can’t vouch for the results!

Weigh your flour, baking powder, cinnamon, mixed spice and dried fruit into a large bowl and set aside.

Using either a food mixer or just a regular wooden spoon, beat the softened butter/margarine, sugar and vanilla together until light and fluffy, this should only take a few minutes.

Add in your eggs one at a time, beating well between each addition, and your pumpkin puree until well incorporated. Don’t worry if the mixture looks a little separated, this is normal and will be resolved when the dry ingredients are added!

Tip the dry ingredients you set aside earlier into your pumpkin mixture and gently fold everything together until just combined, take care not to mix it too much or the cake may not rise well. Nobody wants flat cake!

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As this stage the mixture should be very thick, tip it into your prepared tin and level the surface. At this stage you can sprinkle the mixture with some pumpkin seeds if you like, it adds a lovely crunch to the finished cake. Pop the tin into the oven to bake.

The pumpkin spice bread should be springy to the touch when ready and a skewer inserted into the centre should come out clean.

Once baked, cool in the tin for 5-10 minutes before removing and cooling completely on a wire rack, resist the temptation to take a huge bite out of it while it’s still warm!

When your pumpkin spice bread has cooled, you can simply dust it with icing sugar, or you can mix some water into icing sugar and drizzle the mixture over the top as I have. Though to be honest, this cake is so damn tasty it doesn’t need to be dressed up, leave the loaf naked if you please!

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This pumpkin spice bread lasts up to 4 days in an airtight container, and only gets better as time goes on and the flavours develop.

It is delicious sliced toasted, spread with something yummy like peanut butter or Nutella, or just sliced thickly and scoffed it on its own.

You will not be disappointed. Just look at the colour of it!

Click on any of the images below if you need to stock up on ingredients or equipment to make this lovely pumpkin spice bread:

See you later!

Pumpkin Spice Loaf

Pumpkin Spice Loaf

Sweet and super moist pumpkin spice loaf cake perfect for Autumn!

Ingredients

  • 75g softened butter or margarine
  • 160g soft light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 300g pumpkin puree
  • 250g wholemeal self-raising flour (you can use white, I just love the darker taste that wholemeal adds!)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 80g dried fruit (I usually use dates, raisins or cranberries) (optional)
  • Sprinkling of pumpkin seeds or walnuts (optional)
  • 150g icing sugar (optional)

Instructions

  1. Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and grease/line a 2lb loaf tin.
  2. Weigh your flour, baking powder, cinnamon, mixed spice and dried fruit into a large bowl and set aside.
  3. Beat the softened butter/margarine, sugar and vanilla together until light and fluffy, this should only take a few minutes.
  4. Add in your eggs one at a time, beating well between each addition, and your pumpkin puree until well incorporated.
  5. Tip the dry ingredients you set aside earlier into your pumpkin mixture and gently fold everything together until just combined, take care not to mix it too much or the cake may not rise well.
  6. As this stage the mixture should be very thick, tip it into your prepared tin and level the surface. At this stage you can sprinkle the mixture with some nuts or pumpkin seeds if you like.
  7. Pop the tin into the oven for around 50 minutes.
  8. The loaf should be springy to the touch when ready and a skewer inserted into the centre should come out clean. If after 50 minutes your loaf doesn’t seem quite ready, cover the top with some foil and pop it back into the oven for 5-10 more minutes until fully baked.
  9. Cool in the tin for 5-10 minutes before removing and cooling completely on a wire rack.
  10. When your loaf cake has cooled, you can simply dust it with icing sugar, or you can mix some water into icing sugar and drizzle the mixture over the top as I have.
  11. Enjoy!
http://maverickbaking.com/pumpkin-spice-bread/

 

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