Maxine’s Pumpkin Loaf

Maxine’s Pumpkin Loaf

• 650g butternut pumpkin, peeled, deseeded

• 100g butter, softened

• 1 1/2 cups brown sugar

• 2 eggs

• 2 cups self-raising flour

• 1/2 tsp bicarbonate of soda

• 1 tsp ground cinnamon 1/2 tsp nutmeg, ground ginger 1/4 tsp ground cloves (I double the spices)

Step 1

Preheat oven to 180°C. Grease base and sides of a 6cm deep, 10.5cm x 20.5cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.

Step 2

Wash and cut 650g butternut pumpkin, peeled, deseeded into 4cm pieces. With water clinging, place pumpkin in a single layer on a microwave-safe plate. Cover with plastic wrap. Microwave on HIGH (100%) for 3 to 4 minutes or until pumpkin is tender. Set aside to cool. Drain and place cooled pumpkin in a food processor. Process until smooth (you should have 1 cup).

Step 3

Using an electric mixer, cream 100g butter, softened and 1 1/2 cups brown sugar until pale and fluffy. Add 2 eggs and beat until well combined. Stir in pumpkin.

Step 4

Sift 2 cups self-raising flour, 1/2 tsp bicarbonate of soda, 1 tsp ground cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger and 1/4 tsp ground cloves over pumpkin mixture. Stir gently to combine. Spoon into prepared pan. Smooth surface. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes.