Pumpkin Honey Bread

Difficulty:  Easy 

Makes:  1 loaf

Fresh from the garden: eggs, pumpkin

Source: Stephanie Alexander

Equipment

  • metric measuring spoons and cups
  • 12 cm x 20 cm loaf tin
  • chopping board and non-slip mat
  • cook’s knife
  • wok
  • bamboo steamer
  • scales
  • 2 medium bowls
  • whisk
  • Spatula
  • food processor or potato masher
  • wire rack

Ingredients

  • 500 g piece pumpkin
  • ½ cup olive oil
  • 185 g wholemeal flour
  • 75 g plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ cup honey
  • 2 eggs
  • 1 heaped tablespoon pepitas or sunflower seeds

What to do

  • Set out your equipment and ingredients.
  • Preheat the oven to 160oC. 
  • Grease a 12 cm x 20 cm loaf tin with a little of the oil.

Prepare the pumpkin

  • Remove the seeds from the pumpkin and cut away the skin in present – put the broadest side flat on your cutting board, and cut away from your hand. Cut the pumpkin into 1 cm cubes. You should have 300 g trimmed pumpkin. 
  • Place a wok over medium heat and pour in water to come one-third up the sides. Sit a bamboo steamer basket over the water with its lid in place. Wait for the water to come to a boil and for the steam to rise through the slits in the basket. Carefully arrange the pumpkin in a single layer and steam, covered for 10 minutes, then check. If tender when tested with a skewer, transfer the pumpkin to plate. If not, steam for another few minutes.
  • Tip the pumpkin into a food processor and whizz to form a smooth purée, or mash it with a potato masher. Measure out 1 cup purée.

Prepare the bread mixture

  • Tip the flours, baking powder, bicarb of soda, salt and spices into a large bowl and mix thoroughly with a whisk.
  • In another large bowl, whisk the 1 cup pumpkin purée and the rest of the oil with the honey and eggs.
  • Add the flour mixture to the  wet ingredients, then, using the spatula, fold together being careful not to over-mix – as the bread will toughen.  
  • Pour the mixture into the tin. Sprinkle with seeds on top. 
  • Bake for 45 minutes until a skewer inserted comes out clean.  Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto the wire rack. Cool completely before slicing.
%d bloggers like this: