Pumpkin bread

This is a repost of one of my favourite recipes of all time. I just can't wait for Autumn to come around and there is no better way to celebrate than tracking down a pumpkin and whipping up a batch of pumpkin bread.

I originally found the recipe here and have made a few teeny tiny changes but really not much.

Pumpkin Bread


3 cups Self Raising flour
3 - 4 tsps pumpkin pie spice
2 1/2 cups sugar (I used soft brown sugar)
4 eggs beaten
1 cup melted marg
2 cups cooked pumpkin puree
1 cup pecans chopped (optional but definitely recommended!!!)

Sift dry ingredients into lge bowl
Make a well in the centre
mix all other ingredients in another bowl
put into well
mix well
grease loaf tin(s) (I use 2)
Bake at (350f) 180C for about an hour
I couldn't find pumpkin pie spice anywhere so I googled how to make my own.

Pumpkin Pie Spice

4 tsp cinnamon
2 tsp ginger
1 tsp nutmeg
1 tsp mixed spice.
It smells like heaven! I made around 3x the amount above and kept it in a little sealed plastic tub. It kept fresh all season.

Also for anyone who hasn't cooked pumpkin before, I just took the seeds out, cut the skin off and chopped it up. Put it in a pyrex casserole dish with a teeny bit of water and a sprinkle of brown sugar, maybe a tbsp, put the lid on and microwaved it for about 25 mins.  Once it was cooked I blended it.  Not sure if that was right or wrong but it still worked and was yummy,

After an incredible pumpkin bread fail last week - I wouldnow recommend that you make sure the pumpkin puree is cool or room temp!

Enjoy xx