Pumpkin Bread

If you can't get hold of ground or fresh ginger at the moment, try making your own spice blend to include in your seasonal bakes. Cardamom, allspice, cinnamon, nutmeg and mace give this pumpkin bread plenty of flavour and warmth

Ingredients

  • 375g plain flour

  • 2tsp. ground cinnamon

  • 2tsp. fine sea salt

  • 1tsp. mixed spice

  • 1tsp. baking powder

  • ½tsp. bicarbonate of soda

  • 2 eggs

  • 1x 425g can pumpkin puree

  • 2tbsp. freshly grated ginger or ginger substitute (½ tsp. of equal quantities of ground cardamom, allspice, cinnamon, nutmeg and mace)

  • 200g caster sugar

  • 250ml pumpkin oil

  • 50g pumpkin seeds mixed with 1tbsp. caster sugar

Method

  1. Preheat a Miele Oven on Fan Plus at 160˚C. Grease and line a 3lb loaf tin.

  2. Combine all the dried ingredients in a bowl and whisk well. Set aside.

  3. Whisk the eggs, pumpkin puree, ginger (or ginger substitute) and sugar in another bowl. Stream the oil in while whisking constantly, until fully incorporated. Gently fold a third of the dried ingredients into the mixture and repeat with the remaining dried ingredients, stirring to combine but being careful not to overmix.

  4. Transfer the batter into the loaf tin and smooth evenly. Scatter the pumpkin seeds on top and bake in the oven for 1 hour and 10 minutes, or until a skewer comes out clean. Remove from the oven and allow to cool for a few minutes before unmoulding and cooling on a wire rack before serving.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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