When the weather cools down we often start looking for something a little more exciting to warm us up in the morning. This spiced pumpkin bread recipe from our friend, MasterChef contestant Reece Hignell is the perfect go-to. Lathered with butter or smothered in avo it's the perfect start to a chilly day.
We'd love to see you creations. Make sure you tag us so we can get excited @yourfoodcollective and @reecehignell
INGREDIENTS:
1 1/2 cup roasted pumpkin puree (approx 1 quarter of a large pumpkin)
1 cup sugar
1/2 cup brown sugar
2 cup self raising flour
Mixed spices of your choice (I used 1 tbs each of cinnamon, cardamon and 1tsp each of ginger and nutmeg)
METHOD:
- 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!!
