SPICED PUMPKIN & CRANBERRY BREAD

Forget banana bread, this PUMPKIN BREAD is absolutely AMAZING!

Don't get us wrong, we do enjoy a fresh warm loaf of banana bread, but given the choice, pumpkin bread will always win.

This is a recipe of firsts for us;

• First time making pumpkin bread

• First time trying pumpkin bread

So, so thrilled that we decided to make this recipe. We based it off of one of our 'banana bread' recipes, but tweaked it slightly. We of course swapped out the banana and replaced it with squash, and we added in some delicious warming spices.

We enjoy this pumpkin bread warm from the oven, and we keep it simple by adding some delicious butter to our slice.

This pumpkin, or perhaps we should say, 'Squash' bread, seen as that is what we used, turned out FANTASTIC, and it makes for a divine breakfast treat.

It does take a little while to bake, however the baking time will depend on the type of pumpkin/squash you use. We use frozen homemade mashed squash, that has been defrosted, and because of this it can take slightly longer to bake. The thawed frozen pumpkin tends to hold extra water, and causes the baking time to take a little longer.

If you use canned or freshly mashed pumpkin, then the baking time may be slightly less. We suggest keeping an eye on it, and check on it around the 50-60 minute mark.

Also take into account, that all ovens can vary drastically.

This is also a fantastic, make-ahead breakfast recipe. You can do this in two ways;

• Prepare and bake it the day before, cool and store in a glass airtight container.

• Prepare the batter the night before. Store in an airtight container in the fridge, and pull it out to take the chill off while the oven is preheating. Bake and serve warm.

The texture of this pumpkin bread is so good. Inside it is super moist. We think the added addition of dried cranberries is a winning touch, however you could easily swap these out for sultanas, or perhaps some glazed cherries.

The spices add a lovely taste and warmth to the bread, which we think pair lovely with the pumpkin and sweet burst of cranberries.

When you transfer the batter to your loaf tin, it may seem like a lot, however when it bakes it creates a lovely muffin top.

This recipe tastes delicious warm from the oven, but also tastes fantastic cold the day after.

Let's crack on with the recipe...

Happy Baking!

The Chai Home 😋

INGREDIENTS

• 2x cups of Plain Flour

• 2x heaped tsp of Ground Ginger

• 2x heaped tsp of Ground Cinnamon

• 1x tsp of Ground Cloves

• Pinch of Salt

• 1x heaped tsp of Bicarbonate of Soda

• 2x compact cups of Pumpkin or Squash Puree (we use homemade roasted squash that has been mashed)

• 3x Eggs

• 1 & 1/2 cups of Milk

• 1/3 cup of Olive Oil

• 1/3 cup of Molasses

• 2x tsp of Vanilla Extract

METHOD

Preheat the oven to 180C and line a 8 x 4 x 2.5 inch loaf tray with parchment paper.

In a large mixing bowl add all of the dry ingredients and mix together by hand, ensuring an even distribution of the spices.

Now add all of the remaining ingredients and mix together by hand. We like to use a Dutch Dough Whisk.

Once thoroughly combined transfer to your lined loaf tin.

Bake on the top shelf of a preheated oven for approximately 1 hour 20 minutes, or until cooked through. Test with a skewer or knife. If it's clean, then it's done.

Ovens vary so much from one another, and it also depends if your using canned pumpkin, fresh mashed pumpkin, or frozen mashed pumpkin.

We use frozen pumpkin, and that can store some extra water, and so may take a little longer to cook.

We suggest checking at the 50-60 minute mark. Cooking will also depend on your loaf tray size. We use an 8 x 4 x 2.5 inch.

Once cooked, allow to cool slightly before slicing and enjoying.

We like to eat it warm from the oven, with a little bit of butter - delicious!