Makes: 1 loaf
Fresh from the garden: eggs, pumpkin
Source: Stephanie Alexander
- metric measuring spoons and cups
- 12 cm x 20 cm loaf tin
- chopping board and non-slip mat
- cook’s knife
- bamboo steamer
- 2 medium bowls
- food processor or potato masher
- wire rack
- 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.