Cakes, Quick Breads

Pumpkin, Honey + Cinnamon Bread


Prep Time : 15 Minutes | Cook Time : 40 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! I am a huge fan of the foundation recipe. I totally get that it may seem like false economy for someone who needs people to come back to me for all the recipes. But it’s useful and empowering and important to have a toolkit of things that you can adapt to your tastes or the seasons or to what’s in the pantry. I was thinking about banana bread and thought why can’t this recipe apply to any type of fruit/vege puree that would make a nice loaf? Well it CAN. So this is my classic banana bread recipe with some flavour tweaks and using mashed pumpkin. I am itching to try it with ube (japanese purple sweet potato). But that’s a story for another day.

This pumpkin bread is dead easy to make and is soft and moist and delicious. It keeps really well so it’s great for lunches. If you felt so inclined you could bake it in muffin pans for easy lunchbox servings. If you are feeling a little extra you can pop a bit of cinnamon cream cheese frosting on top to elevate this from bread to cake. This recipe doesn’t have a lot of sugar in it. The vanilla and cinnamon lend soft sweetness and the pumpkin itself does too. Jump in for golden deliciousness!

First cook your pumpkin. Just dice up about 300 grams of peeled de-seeded pumpkin and simmer until tender. Drain the pumpkin and mash well before measuring out the puree you will need. There will be some left over so just spread it on some toast with a bit of feta cheese and toasted nuts sprinkled on it.

Heat the oven to 180C (350F) and line a 9 x 5 inch loaf pan with baking paper.

In the bowl of a stand mixer or a large bowl using a hand-held beater or whisk, beat together the pumpkin, yoghurt, melted butter, egg, lemon juice and honey.

Add the brown sugar and whisk to blend.

Mix the flour, baking soda and spices together and fold into the wet ingredients. The baking soda will start to react straight away so work quickly and get it mixed well.

Scrape all the batter into the prepared loaf pan and roughly level the top. Sprinkle over pumpkin seeds and bake for 35 to 45 minutes until the loaf springs back when gently pressed in the centre.

Let the loaf cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely.

If there is still some left towards the end of the week lightly toast and butter the slices…

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Pumpkin, Honey + Cinnamon Bread


Prep Time : 15 mins | Cook Time : 40 mins | Total Time : 1 hour | Difficulty : Easy

Makes : 1 medium loaf

Golden tender pumpkin bread with a sweet hint of honey and cinnamon.

Ingredients:

  • 1 cup (220 grams) mashed pumpkin
  • 1/4 cup (60 grams) greek yoghurt or sour cream
  • 6 tablespoons (85 grams) melted butter
  • 1 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 large egg
  • 1/2 cup (100 grams) packed brown sugar
  • 1 and 1/4 cups (180 grams) all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • pumpkin seeds, to decorate

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowl and spoons including whisk
  • Recommended – standing or hand held electric mixer
  • Regular muffin pan lined with paper cases

Directions:

First cook your pumpkin. Just dice up about 300 grams of peeled de-seeded pumpkin and simmer until tender. Drain the pumpkin and mash well before measuring out the puree you will need. There will be some left over so just spread it on some toast with a bit of feta cheese and toasted nuts sprinkled on it.

Heat the oven to 180C (350F) and line a 9 x 5 inch loaf pan with baking paper.

In the bowl of a stand mixer or a large bowl using a hand-held beater or whisk, beat together the pumpkin, yoghourt, melted butter, egg, lemon juice and honey.

Add the brown sugar and whisk to blend.

Mix the flour, baking soda and spices together and fold into the wet ingredients. The baking soda will start to react straight away so work quickly and get it mixed well.

Scrape all the batter into the prepared loaf pan and roughly level the top. Sprinkle over pumpkin seeds and bake for 35 to 45 minutes until the loaf springs back when gently pressed in the centre.

Let the loaf cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely.

This pumpkin bread is actually at it’s best the next day so set it aside (if you can) to enjoy tomorrow. If there is still some left towards the end of the week lightly toast and butter the slices.

Cook’s Notes:

  • If you want to level this bread up and give it the cake treatment, top with cinnamon cream cheese icing.
  • Use a flavourful ripe pumpkin for this to get the best result. I haven’t made this with canned puree as it’s impossible to buy in NZ. If you want to substitute I’m sure it will be fine so long as the puree isn’t too watery.

 – This loaf will keep well at room temperature for 4 to 5 days if it hasn’t been frosted – 

Adapted from The Dahlia Bakery Cookbook by Tom Douglas and Shelley Lance.

© 2018 Wellington Bakehouse. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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