Fragrant Pumpkin Bread

Great comfort food never fails. With classic recipes such as pumpkin bread, one can always feel at home anytime, anywhere. Served on its own, with butter or jam, or with soups, pumpkin bread effortlessly stands out on the dinner table. In just an hour or so, you can have real homemade goodness right within the confines of your kitchen. Follow and share this recipe with loved ones to spread the warm, homey aroma of pumpkin bread.

Pumpkin Bread

Pumpkin bread is great on its own or with spreads and jams. You can tweak the recipe to include your own choice of nuts, herbs and dried fruit – the possibilities are endless! For starters, check out this simple and no-nonsense recipe:

Pumpkin bread
SERVINGS: 2 Loaves

PREP TIME: 20 Minutes

COOK TIME: 60 Minutes

Equipments

Ingredients

  • 450 g sugar
  • 250 ml vegetable oil
  • 4 eggs
  • 450 g unsweetened pumpkin (canned)
  • 450 g flour
  • 2 tsp. salt
  • 2 tsp. baking soda
  • 1 tsp. nutmeg
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 150 ml water

Instructions

  1. Preheat the oven at 350 degrees.
  2. Grease the bottoms of two 22x12cm loaf pans with butter and flour.
  3. Mix the sugar and oil together, then stir in the eggs and pumpkin.
  4. Take all dry ingredients and combine in another bowl. Slowly add water. Finally, blend in with the egg-and-pumpkin mixture.
  5. Pour the batter evenly on two loaf pans.
  6. Bake for around 60 minutes. To be sure, use a cake tester.
  7. Let the loaf stand for ten minutes.
  8. Take the bread out of the pans, then cool and serve.

Pumpkin Bread

Baking Tips:

  • By greasing only the bottoms of the pans, you get a gently rounded top of the bread.
  • You can add raisins and nuts – even garlic cloves – to the mix if desired.
  • Bundt cake pans also work in place of loaf pans.
  • Adding as little as 2 teaspoons of vanilla can create all the difference in terms of the sweetness and savouriness of the bread.
  • For a healthier approach, replace the vegetable oil with applesauce, the white flour with whole wheat flour, and use brown instead of white sugar.

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Everybody loves cakes – and sponge cakes are even more special! With their light and airy consistency, they are perfect little afternoon treats to go with tea or coffee and are an ideal conclusion to a lovely meal. The classic sponge cake is served on its own, but many foodies prefer sampling their slices with a slush of jam and a sniff of whipped cream. For a fuller and healthier approach, ditching the preserves and having stone fruits or berries instead makes the cake just as delicious. Whichever way you eat your sponge cakes, the recipe below is a great way to bake your own yummy creation in a matter of minutes.

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Hot Cross Buns

Hot Cross Buns for the Easter Holidays

Hot cross buns coming your way!

With a rich history as a food offering to the Saxon goddess and a symbol for crucifixion, hot cross buns are a favourite food for the Easter Holidays. Such is their popularity that, this year, supermarket chains have been selling them as early as January.

These spiced, fruited buns are traditionally eaten on Good Friday, the day in which they wouldn’t go mouldy, according to superstitions. They’re also hung as good luck charms or, as some would have it, enjoyed served with lashings of butter and complimented with tea.

This recipe makes light and fluffy hot cross buns. They also freeze well, good for when you want to reserve them for later.
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