I had a pumpkin that needed eating so roasted it and baked Pumpkin and Chorizo Bread with some of the delicious cooked pumpkin. I also wanted something quick to bake using cooked pumpkin that was a sweet treat, suitable for afternoon tea.
This loaf was delicious, spread with some butter and drizzled with a little maple syrup. It was also great sliced and plain, with a cuppa of course. My 3 girls took some in their lunchboxes for an after lunch treat and the friends they shared it with liked it too.
Quick Sweet Pumpkin Bread
450g self raising flour
100g light soft brown sugar
1/2 tsp baking powder
2 tsp cinnamon
2 tsp ground mixed spice
1 large free range egg
1 tsp vanilla bean paste
125 ml buttermilk, or 115ml milk with 10ml lemon juice added
200g cooked pumpkin, roasted or steamed and cooled
2 Tblsp light soft brown sugar
Preheat your oven to 210C/190C Fan/425F/Gas Mark 7. Line a baking tray with non-stick baking paper.
Rub the butter into the flour until it resembles breadcrumbs. Stir through the sugar, baking powder and spices. In a separate jug measure the buttermilk and beat in the egg, vanilla, and pumpkin. Pour this mixture into the dry ingredients and gently mix until combined.
Turn the dough out onto a floured surface and shape into a 20cm/8 inch round. Transfer to a lined baking tray. Sprinkle with 2 tablespoons of light soft brown sugar. Bake for 25 minutes until golden and cooked through.
I'm entering this delicious bake into Extra \Veg, the blogging challenge created by Helen and I to encourage us all to eat extra servings of vegetables. Helen is hosting this month.