As the weather cools down and we all start looking for something a little more exciting to get us going in the morning, this spiced pumpkin bread by Reece Hignell is the perfect go to. Lathered with butter or smothered in avo it's the perfect start!
We'd love to see you creations. Make sure you tag us so we can get excited @yourfoodcollective and @reecehignell
Ingredients:
1 1/2 cuproasted pumpkin puree (approx 1 quarter of a large pumpkin)
1 cupsugar
1/2 cupbrown sugar
Mixed spices of your choice (I used 1 tbs each of cinnamon, cardamon and 1tsp of ginger and nutmeg)
- Pre heat oven to 170C
- Cut pumpkin into 1 cm cubes and place onto a baking paper lined roasting tray. Give the pumpkin a light oiling then place into the oven for 20 minutes or until soft - try not to colour the pumpkin. remove pumpkin from the oven then using a masher puree the pumpkin then set aside.
- Place all ingredients into a mixing bowl then stir to combine (do not over work the batter, just stir until ingredients and fully combined)
- Place into a lined bread tin then bake for 50-60 minutes or until a skewer inserted in the centre of the bread comes out clean.
- Let the bread cool for a few hours before slicing because otherwise it will crumble and not be as moist.
Enjoy!!
