Pumpkin Bread

Method

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1. Put the pumpkin purée and all the spices in a wide frying pan over medium heat and cook, stirring often, for 8 to 10 minutes until it darkens by a shade or two, thickens and stops steaming freely. You should be left with about 340 g.

   Mark done Start 8 min timer

2. Scrape into a large bowl and leave 10 minutes to cool.

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3. Heat the oven to 175°C / 350°F. Butter a 900 g loaf tin and line it with a paper strip.

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4. Whisk the flour, bicarbonate of soda, baking powder and salt together.

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5. Whisk the eggs, both sugars, oil and vanilla into the cooled pumpkin until completely smooth.

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6. Fold in the dry ingredients until just combined, with no dry pockets at the bottom of the bowl.

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7. Scrape into the tin and scatter the demerara thickly across the top.

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8. Bake 60 to 70 minutes, until a skewer comes out with a moist crumb. Tent with foil at 45 minutes if it darkens fast.

   Mark done Start 60 min timer

9. Cool in the tin 20 minutes, then turn out and cool completely before slicing.

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Chef’s Tips

• Pumpkin pie filling is not pumpkin purée — it is already sweetened and spiced, and it will make this inedible. Check the tin.
• The purée reduction is the whole recipe. Skip it and you get an orange loaf that tastes of cinnamon and nothing else.
• Fold chocolate chips or toasted pecans through if you like, but not both.

Pairing Suggestions

• Cream cheese frosting
• Strong coffee
• Salted butter

Storage & Reheating

Wrapped at room temperature for 5 days; the flavour is best from day two. Freezes whole or sliced for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.