1 1/2 cups wholemeal bread flour, 1/2 tsp salt, 1 tsp baking soda, 1 cup/240ml pumpkin, 1/2 cup /240ml
butter, 2 eggs, 1/2 tsp nutmeg, 1/2 tsp allspice, 1/2 tsp
cinnamon, 1/2 cup walnuts. (Optional - 2 cups sugar)
At this time of year I go pumpkin crazy, making soup, bread, pasta dishes and pies. I even made pumpkin chips last year but the least said about that the better... this bread can be made sweet or savoury and is equally glorious. It's also something I always make at the same time as pumpkin soup because it only requires a small amount of pumpkin. Waste not want not!
1) Cut the pumpkin in half and scoop out the seeds and pith with a spoon. Make sure all the stringiness has been removed. Peel away the skin with a chef's knife and cut the flesh into cubes.
2) Roast in the oven in an ovenproof dish with a lid for 50 minutes. Using a slotted spoon, remove the roast pumpkin and blend until smooth.
3) Sieve away the excess juice - this, along with the juice in the ovenproof dish should make about a pint of liquid. The liquid remaining from this recipe, along with the rest of the pumpkin puree is perfect for Pumpkin Soup.
4) Sift together the flour, salt, spices, nuts and baking soda. (if you are making sweet pumpking bread, add the sugar at this stage)
5) Melt the butter and mix into 1 cup of the pumpkin puree. Beat in the eggs and 1/4 cup of the pumpkin juice.
6) Combine the wet and dry ingredients, but do not mix too thoroughly. Pour into a loaf tin and bake for 50 minutes at 180 degrees or until a skewer comes out clean.