Pumpkin Spice Loaf
I really love this loaf: so soft, so vibrant, delicious spread with butter. It is lightly spiced with warming cinnamon, ginger and nutmeg, making it a really comforting autumnal snack. As a kefir fan, I enjoy using it in my baking to react with the bicarbonate of soda; it certainly helps keep the loaf pillowy light and soft.
Decorate with a sprinkling of pumpkin seeds.
Makes one 2lb loaf.
Ingredients
Equipment
Method
1. Preheat the oven to 170°C fan. Mix the dry ingredients (flour, sugar, salt, spices) together in a large bowl.
I really love this loaf: so soft, so vibrant, delicious spread with butter. It is lightly spiced with warming cinnamon, ginger and nutmeg, making it a really comforting autumnal snack. As a kefir fan, I enjoy using it in my baking to react with the bicarbonate of soda; it certainly helps keep the loaf pillowy light and soft.
Decorate with a sprinkling of pumpkin seeds.
Makes one 2lb loaf.
Ingredients
- 200g plain flour
- 170g soft brown sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 200g pumpkin puree (I used canned, available on Amazon)
- 85g baking spread
- 1 egg
- 35g kefir (natural flavour)
- ½ teaspoon bicarbonate of soda
- 10g pumpkin seeds
Equipment
- 2lb loaf tin, lined with a 2lb loaf liner
Method
1. Preheat the oven to 170°C fan. Mix the dry ingredients (flour, sugar, salt, spices) together in a large bowl.
2. Mix the wet ingredients (pumpkin puree, baking spread, egg) together using an electric whisk.
3. Mix the wet ingredients into the dry ingredients using an electric hand whisk. Then, mix the kefir and bicarbonate of soda together and beat into the main mixture.
4. Pour the mixture into the loaf tin and sprinkle over the pumpkin seeds.
5. Bake for about 45 minutes at 170°C fan. (Cover it with foil after about 30 minutes to prevent the top from browning too quickly). Leave the loaf to cool entirely in its tin. Then, serve with salted butter.