I keep telling myself that I must write down this recipe before I forget it or lose it, so here goes...
When we visited Miami in 2006, one of the things I brought home in my luggage was a packet of Williams-Sonoma cake mix for “Pumpkin Bread”. I made it; it was scrumptious, and for several years afterwards I tried to find a recipe to duplicate it. The only recipe I remember had “pumpkin pie spice mix” listed as an ingredient. Fast forward to our next trip to Miami in 2014 and, this time, I fly back to the UK with several jars of “pumpkin pie spice”.
Do you think that I could find the recipe mentioned earlier? No. These jars remained unopened, in the pantry, for years. Fast forward to the end of last year when, in a fit of inspiration, I decided to search the internet again for a pumpkin bread recipe. On someone’s blog, I found a picture of a recipe, cut from an ancient magazine. Oddly, they didn’t give directions, just the photo.
(Sadly, while I saved a copy of the photo, I didn’t make a note of whose blog or I’d credit them.)
We don’t get canned pumpkin here, but a month or two ago, I bought a couple of large butternut squash in L!dl and decided to have a go making it with them. After three attempts, I think I’ve nailed it. I’ve also swapped in oil for the butter. You need to bake the pumpkin/squash the day before you make the loaves. It freezes well, so don’t be put off by having to make two loaves:
Pumpkin Bread (makes 2 loaves)
1 medium sized butternut squash
2 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon bicarbonate of soda (aka baking soda)
1/2 cup + 1 tablespoon vegetable oil
2 cups castor sugar
1 teaspoon ground cloves, 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg
1 tablespoon Pumpkin Pie Spice
- The day before, prepare your butternut squash:-
- Preheat the oven to 200C.
- Cut it in half lengthwise. DO NOT PEEL.
- Scoop out the seeds and discard them.
- Place the squash, cut side down, onto a baking tray and bake for an hour.
- Allow to cool before removing from the tray.
- Once cold, use a spoon to scoop out the pulp. Deposit it into a bowl and weigh it. The original recipe requires a 440g can, but I’ve made it with 450g, 350g and with 530g of pulp. All three versions have been successful.