You may have guessed by now that I’m a big fan of Pumpkins! Whether you put them in pies, soups or even cakes pumpkin is a seriously versatile vegetable that is entirely underused in the UK. Today I’m sharing my yummy recipe for Pumpkin Spiced Tea Bread. You may recall it featuring in our Halloween celebrations and it’s still a firm favourite.
Tip. I’m starting this recipe with a tip because it’s annoyingly hard to find Pumpkins in UK supermarkets past October. If you can’t find any then don’t despair, Butternut Squash makes a fabulous substitute!
225g/ 8oz Self Raising Flour
240g/ 9oz Caster Sugar
225g/ 8oz Pumpkin Puree (or butternut squash)
125ml/ 4floz Olive Oil
60ml/ 2floz Water
1/2 Tsp Ground Nutmeg
1/2 Tsp Allspice
1/2 Tsp Ground Cloves
1/2 Tsp Ground Ginger
1 Tsp Ground Cinnamon
Begin by making your Pumpkin puree. There are two ways to do this, the first option is to roast the Pumpkin, see my full instructions on this post. You can also remove all the flesh from the inside using carving tools or even an ice cream scoop and then boil in water until soft. Puree using a blender and then strain through a sieve lined with kitchen paper for several hours. You should have more than enough puree to make this recipe at least twice.
Preheat your oven to 180C/ 350F/ Gas Mark 4 and bake for 50-55 minutes until golden and cooked through.
Leave to cool and serve in cut slices. It tastes very good with a little butter spread across the surface.