Halloween Pumpkin Ideas - Pumpkin Bread
12th October 2011
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Halloween is fast approaching so if you've got yourself in the mood and bought a pumpkin, take a quick read of our previous blog on Pumpkin Carving Tips.  

Don't waste the pumpkin flesh though.  The obvious choice would be to use it for Pumpkin Soup but how about trying some different recipes?  For starters here's a link to a delicious Pumpkin Muffin Recipe I tried out last year.

Alternatively here's a great spicy recipe for Pumpkin Bread:


If you're hosting a Halloween dinner party or indeed have some pumpkin left over from carving, this recipe is perfect for those with a sweet tooth.  This moist teabread is good enough to eat without any butter and is rich in essential antioxidants, vitamins and minerals.  It also looks and tastes great.

Don't forget there are many local businesses and hedge veg stalls selling locally grown vegetables here in Guernsey so make sure when you buy your pumpkin, you 'Buy Local'.

INGREDIENTS:

Serves - 12

340g (12 oz) peeled pumpkin flesh, diced
150g (5.5 oz) clear honey, plus 2 tsp to glaze
85g (3 oz) sultanas*
150g (5.5 oz) self raising wholemeal flour
150g (5.5 oz) self raising white flour
2 tsp ground allspice
150g (5.5 oz) unsalted butter, cut into small pieces
1 tbsp pumpkin seeds

EQUIPMENT:

900g (2lb) loaf tin
greaseproof baking paper
saucepan
sieve or colander
potato masher
medium / large mixing bowl
wooden spoon
wire rack
pastry brush
fork

INSTRUCTIONS:

Preheat the oven to 180°C (350°F / gas mark 4).

Line your loaf tin with greaseproof baking paper.

Place the pumpkin flesh in a saucepan and cook it in a little bit of boiling water for 10 minutes, or until tender.  

Drain the flesh thoroughly using a sieve or colander and then mash it with your potato masher until smooth in texture.  Add the honey and sultanas*, and beat well.

Sieve the wholemeal flour, the plain four and allspice into your bowl, tipping in any bran left in the sieve.  

Rub in the butter with your fingers until it becomes like breadcrumbs.

Add the pumpkin mixture and using your wooden spoon, beat until evenly mixed. Pour the mixture into your prepared loaf tin and smooth the surface.

Finish with sprinkling the pumpkin sees ontop of the loaf.

Bake in the oven for 50 - 60 minutes or until the loaf is well risen, golden brown in colour and firm to the touch.

Once done, allow your loaf to cool in the tin for 10 minutes, then transfer it to the wire rack.  Gently brush with the 2 tsp of honey while still warm.

You now have a house filled with a wonderful spicy pumpkin scent and delicious warm Pumpkin Bread to eat.  The bread is best served slightly warm, or within a day of making.
 
*If you don't like sultanas, you can leave these out of the recipe.
 
 
Alternative Cream Cheese Topping:
Instead of glazing the loaf with honey at the end, you can have a frosted topping.  
 
Prepare the frosting by beating together 175g of cream cheese, 90g of softened butter and 360g of icing sugar.  Evenly spread over your cooled loaf and cut as you wish.

 

If you try this recipe, we would love to hear how you got on (perhaps a few piccies too!)

email:  nicole.guernsey@thebestof.co.uk

Happy Baking!

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About the Author

Nicole Bromley

Member since: 3rd July 2012

I'm Nicole Bromley, Client Relations Manager & Social Media Consultant for thebestof Guernsey. I am a local, have experience in client relations, business development, marketing, communications and social...

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