Kiddipedia
Preparation Time: 20 minutes
Cook Time: 70 minutes
Makes: one large loaf
INGREDIENTS
350g butternut pumpkin (cooked, drained and mashed)
250g McKenzie’s Bread Flour
½ tsp McKenzie’s Sea Salt Grinder, fine grind
1 tsp McKenzie’s Baking powder
1 tsp McKenzie’s Bi-Carb soda
1 tsp McKenzie’s Ground Cinnamon
½ tsp McKenzie’s Ground Nutmeg
1 tsp McKenzie’s Ground Ginger
1 tsp ground cloves
180g unsalted butter, softened at room temperature
1 ½ cups sugar
2 large eggs
¼ cup honey
Pumpkin seeds to scatter on top
METHOD:
Step 1: Pre-heat oven to 160°C fan-forced. Spray a large loaf tin with cooking spray and line with baking paper so that it overhangs the sides.
Step 2: Peel the pumpkin and cut into 2cm cubes. Place into a microwave safe bowl with half a cup of boiling water, cover with cling wrap and microwave for 4 minutes. Drain the water (if any) and mash the pumpkin thoroughly with a fork. Set aside to cool.
Step 3: In a bowl, whisk together the flour, salt, baking powder, bicarb soda, cinnamon, nutmeg, ginger and cloves. Set aside.
Step 4: Place butter and sugar in the bowl of an electric mixer on medium speed and mix until just blended. Add eggs one at a time, mixing until well incorporated and continue beating for another 2-3 minutes until very light and fluffy. Add the honey and mashed pumpkin and mix – at this point the batter may look grainy and split but that’s quite OK.
Step 5: On low speed, add the flour mix until combined. Pour the batter into the prepared loaf tin. Sprinkle the top with pumpkin seeds and bake for 70 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Enjoy!
