About this recipe:A wonderfully spiced pumpkin bread, which is perfect for afternoon tea or elevenses. This pumpkin bread makes a wonderful food gift and are freezer friendly. If pumpkin is unavailable, use butternut squash instead.
Makes: 2 loaves
225g peeled and diced pumpkin
400g caster sugar
250ml vegetable oil
2 tablespoons vanilla extract
1 tablespoon almond extract
1 tablespoon butter flavoured extract
1 teaspoon lemon extract
250g plain flour
125g wholemeal flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 tablespoons ground cinnamon
1 1/2 tablespoons nutmeg
1 tablespoon ground cloves
1 teaspoon ground mace
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Method Prep:20min › Cook:1hr › Extra time:1hr20min › Ready in:2hr40min
Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin.
Preheat oven to 170 C / Gas 3. Lightly grease two 23x13cm loaf tins.
In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the pumpkin puree, then stir in the vanilla, almond, butter extract and lemon extract.
In a separate bowl, sieve together plain flour, wholemeal flour, bicarbonate of soda, baking powder, cinnamon, nutmeg, cloves and mace. Stir flour mixture into pumpkin mixture; pour into prepared tins.
Bake in preheated oven for 50 to 55 minutes or until a skewer inserted into the centre of the loaf comes out clean. Cool loaf in the tins for 15 minutes before removing to a wire rack to cool completely.
Butter flavoured extract can be purchased online. Alternatively, you can use 15g butter.