Pumpkin and Cinnamon Bread
Pumpkin and Cinnamon Bread
This is a nourishing cake-like bread that does not compromise on flavour. Buttermilk guarantees it will turn out moist. Great for an afternoon snack.
Ingredients
Serves: 12
- 190g plain flour
- 1 1/4 teaspoons bicarb soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 300g cooked puréed/mashed pumpkin
- 220g (1 1/3 cups) brown sugar
- 1/2 cup (125ml) buttermilk
- 1 egg
- 30g butter, softened
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- Preheat oven to 180 degrees C.
- Sift the flour, bicarb soda, salt, cinnamon and nutmeg into a large bowl.
- Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into an (approx) 23x12cm loaf tin and smooth the top.
- Bake for 1 hour in preheated oven, or until a wooden skewer inserted into the centre comes out clean.
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Reviews (6)
Used different ingredients. Yummy! I tried this recipe to use up some extra fresh pumpkin puree, and it turned out great! I added sliced almonds to the first batch and chopped pecans to the second. Also, I used 1/2 tsp. cloves and 1/2 tsp. ginger in the first batch to replace the nutmeg (still used cinnamon). I also added 1 tsp. vanilla to the second batch. Both batches were great! Pumpkin doesn't have much flavour, so it's all in the spices! - 14 Jul 2008
This was a great lower-calorie bread - I was very impressed. I did add about 1/4 to 1/2 tsp. ground ginger, which made for a nice addition. I had no complaints about the lack of pumpkin taste - let's face it, pumpkin by itself just doesn't have that strong of a taste. - 14 Jul 2008
This is a very moist light quick bread. It was very easy to make and the family just loved it. I think next time I might add some chopped nuts and/or sultanas for just a little more flavour and texture. This is great for afternoon snacks and school dinners. - 14 Jul 2008
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