Pumpkin bread

Friends are coming round for coffee tomorrow morning and I was going to make my usual coconut bread. After a passing scroll through twitter there was no ignoring the fact it was Fall Autumn and all things pumpkin. I found this great recipe and thought we should have a slice of this bread instead & embrace the season; depsite the fact its still 30 degrees outside! 

Pumpkin bread

This recipe is adapted from Ann Marie @whblsblog

1 cup of plain flour

3/4 cup of wholemeal flour

1 cup of brown sugar

1/2 cup of castor sugar

1 tsp of grated nutmeg

1 tsp of cinnamon

1 tsp of ginger

1 tsp baking soda

 pinch of salt

1/2 cup of oil (I used canola)

1/3 cup of water

2 eggs

1 cup of canned pumpkin (unsweetened)

1 cup of raisins

Pre heat the oven to 350F. Grease & flour a loaf tin.  Mix the dry ingredients together in a large bowl.  In a separate bowl whisk the eggs and add to the dry ingredients along with the oil, pumpkin & water.  Using an electric whisk/mixer thoroughly mix to combine.  Stir in the raisins.

The mixture is quite runny, so pour into your pre-greased loaf tin. As you can see mine was/is rather full. Ann Marie does double quantities and suggests using 3 loaf tins...She also uses all plain flour, castor sugar & adds chocolate chips. So feel free to create your own version (although she SWEARS hers is the best so you may want to give it a go!).

Bake in the oven for an hour, or until a skewer comes out clean.  It is divine warm out of the oven but just as good the next day, apparently.

It is a great loaf, and nice to mix things up. It will be a Fall staple from now on!