Pumpkin Bread by Finn Guy
A wonderfully dense bread, sweet and sticky almost cake like. Its great toasted and dunked into a spicy tomato soup
425g Pumpkin puree
4 Free range eggs
250ml Sunflower oil
600g Caster sugar
450g Plain flour
2 tsp Bicarbonate of soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
½ tsp Ground cloves
¼ tsp Ground ginger
Pumpkin seeds (optional)
Preheat the oven top 180’C/gas mark 4
Grease and flour two 20 x 10 cm loaf tins
In a large bowl whisk the pumpkin puree, eggs, oil, water and sugar until combined.
In a separate bowl mix together the flour, bicarbonate of soda, salt and spices.
Stir the dry ingredients into the pumpkin mix and combine together.
Pour into your prepared tins and sprinkle on the pumpkin seeds.
Bake for 50 minutes.