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.
Butter flavoured extract can be purchased online. Alternatively, you can use 15g butter.
Very nice but I will halve the sugar next time as a little too sweet for me. 7 yo grandson loved it even though he hates pumpkin - 27 Apr 2016
Mmmm! This recipe is perfection! I knew it would turn out well just by smelling the batter. I deleted the butter-flavored extract because I don't like having to use artifical ingredients (plus I didn't have any!) :-) I also added about a cup of raisins. The tea bread came out dark, spicey, moist on the inside, crunchy on the outside. Careful, though! Test it well before taking it out of the oven. I had to bake my two loaves for 65 minutes. Perhaps because the temperature was 325. Nevertheless, it is a delight! Oh, yes...I also used my leftover jack-o-lantern to make the puree for this tea bread. I'm glad I still have some puree left. Think I know what I'll do with it! :-) - 01 Nov 2003 (Review from Allrecipes US | Canada)
This is a great bread/cake, and I sometimes substitute boiled sweet potatoes for pumpkin, in the same amount. I also use only one and a half cups of sugar and leave out the mace and butter-flavor extract entirely, as I cannot get either of those ingredients. This recipe makes a great spice bread that stays moist in an air-tight container. Everyone who has tasted it loves it. - 21 Apr 2004 (Review from Allrecipes US | Canada)