Quick Pumpkin Bread

As well as being an excellent way of using up left-over pumpkin, this is a delicious recipe in its own right.

Recipe for Quick Pumpkin Bread, contributed by Janey Macleod

Most recipes for pumpkin bread tend to overdose on the spices, which I think is a pity. This one avoids cinnamon, nutmeg and the like. Instead, it majors on fruit and nuts, and these nicely complement the flavor of the pumpkin, giving an excellent taste and texture.

The recipe itself is completely foolproof, and I'm sure you'll enjoy the result. The bread will keep for several days in an airtight container, and can also be frozen.

The recipe calls for pumpkin purée. You can use canned purée, but check to see if it's sweetened. If it is, reduce the amount of sugar in the recipe. Alternatively, you can make your own purée by cutting pumpkin flesh into small chunks and gently boiling them in a few tablespoons of water until they are completely soft. Then purée them in a blender or food processor. If you end up with more purée than you need for this recipe, you can use the excess to flavor soups and stews. You'll find pumpkin is a very versatile vegetable.

• 1½ cups (7½ oz, 225 g) self-raising flour
• ¼ cup (1½ oz, 37 g) superfine (caster) sugar
• 1 cup (9 oz, 250 g) pumpkin purée
• ½ cup (4 fl oz, 120 ml) olive oil
• 2 beaten eggs
• ½ cup (1½ oz, 37 g) chopped walnuts
• ½ cup (1½ oz, 37 g) mixture of raisins and golden raisins (sultanas)

Oven: Pre-heat to 350F (180C)

Sift the flour and sugar into a mixing bowl. In a separate bowl, mix the pumpkin, oil and eggs. Combine these with the flour and sugar, but don't mix too thoroughly - just enough to coat the flour. Stir in the remaining ingredients.

Transfer to an oiled loaf tin. Bake for about 50 minutes, or until a knife comes out clean. Leave to cool for about ten minutes in the tin, then turn out onto a wire rack.

Recipe for Quick Pumpkin Bread (November 2005)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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