Want to know what the scariest thing about Halloween is? It’s that we buy around 1 million pumpkins to carve into lanterns and then throw away 18,000 tonnes of pumpkin waste every year. Here’s a tasty recipe that will mean your Halloween pumpkin doesn’t go to waste.
About this recipe
This recipe will help you create a moist and lightly spiced pumpkin bread that’s perfect for snacking or served with a hearty soup. Let it sit for a day and it will taste even better.
Ingredients (makes 2 loaves)
Here’s what you’ll need to make this bread:
- 425g of Slow Roasted Pumpkin
- 4 Eggs
- 250ml Vegetable Oil
- 150ml Water
- 600g Caster Sugar
- 450g Plain Flour
- 2 tsp Bicarbonate of Soda
- 1 tsp Salt
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 tsp Cumin Seed
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Ginger
Cook the Pumpkin
- Scoop out the pumpkin flesh and seeds.
- Put the seeds on a tray in the oven to dry them out
- Cut the pumpkin flesh into chunks, drizzle in a little oil and put in the oven to cook for 10-20 minutes until soft
Now to make the bread
- Pre-heat the oven to 180 C / Gas Mark 4
- Grease and flour two 20 x 10 cm loaf tins
- In a large bowl, mix together the roasted pumpkin, eggs, oil, water and sugar until well blended
- In a separate bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, nutmeg, cumin seed and ginger
- Stir the dry ingredients into the pumpkin mixture until just blended
- Pour into the prepared tins
- Bake for about 50 minutes. The loaves are done when a skewer inserted into the centre comes out clean
- Turn out onto a wire mesh tray to cool
Cut into thick slices, slather in butter and eat on its own or as an accompaniment to hearty soups and casseroles and feel great about the fact that you didn’t let your pumpkin go to waste this year.