I am not a huge fan of pumpkin. I love pumpkin soup and LOOOOOOOOVE pumpkin bread but that’s about it. I am a little bit sick of soup so thought I would get creative with the excess pumpkin I have here.
Last week I posted Pumpkin Choc Chip Biscuits which are delicious. I thought I would experiment a bit today with leftover pumpkin. I present to you, “Sweet Pumpkin Loaf”. Otherwise known as “Caramel Loaf”… yes, I tricked the kiddies into eating it by calling it Caramel Loaf. They cant get enough so I’m happy to just go with that. One word for you – YUM! even I am impressed.
This has a very subtle pumpkin taste but you barely notice it due to the lovely spices used in this recipe like cinnamon and nutmeg. It is a delicious moist loaf that is so easy to whip up for morning tea, play group or lunchboxes.
You can reduce the sugar and spices in this if you wish. The less you use, the stronger the pumpkin taste so keep that in mind. You can make these into muffins if pushed for time.
For all you YIAH lovers out there, you can replace the spices with half a tablespoon of YIAH Pumpkin Pie or Gingerbread Spice.
Sweet Pumpkin Loaf
- Total Time: 60
Ingredients
- 160g cooked mashed pumpkin, this will be the equivalent to 300g raw pumpkin
- 90g sugar
- 30g golden syrup
- 100g butter, melted
- 2 eggs
- 1 teaspoon baking powder
- 220g self raising flour
- 1.5 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
Instructions
- Preheat oven to 180 degrees. Line a loaf tin with baking paper.
- Place everything into a bowl and mix with a wooden spoon until just combined.
- Pour into tin.
- Bake for 45-60 minutes or until cooked through. Every oven will vary.
Notes
- I steam my pumpkin in the microwave for 13 minutes then mash.
- For all you YIAH lovers out there, you can replace the spices with half a tablespoon of YIAH Pumpkin Pie or Gingerbread Spice.
- Prep Time: 15
- Cook Time: 45
Nutrition
- Serving Size: 8
Sweet Pumpkin Loaf – TMX version
- Total Time: 60
Ingredients
- 160g cooked mashed pumpkin, this will be the equivalent to 300g raw pumpkin
- 90g sugar
- 30g golden syrup
- 100g butter, melted
- 2 eggs
- 1 teaspoon baking powder
- 220g self raising flour
- 1.5 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
Instructions
- Preheat oven to 180 degrees.
- Place everything into bowl.
- Blitz on speed 5 for 20-30 seconds until just combined.
- Pour into tin.
- Bake for 45-60 minutes or until cooked through. Every oven will vary.
Notes
- I steam my pumpkin in the microwave for 13 minutes then mash.
- For all you YIAH lovers out there, you can replace the spices with half a tablespoon of YIAH Pumpkin Pie or Gingerbread Spice.
- Prep Time: 15
- Cook Time: 45
Nutrition
- Serving Size: 8
Disclosure: I am an independent Your Inspiration At Home consultant.
Thanks Peta, your pumpkin loaf is an absolute winner! Dead easy to make & so delicious, the only problem is stopping at one slice.
Loved this! I did reduce the sugar as we aren’t sweet tooths. I also took it out of the tin and popped it back in upside down for 5 or so minutes to crisp up the base. Keep em coming!
Made this for the first time today. Simple and quick, but so deliciously tasty. Miss 8 declared it “magnificent”! Thank you for the fabulous recipe……. Now, what to try next?!
This is such a delicious recipe. I reduce the sugar to 60g. My extremely fussy 4 year old can’t get enough of this loaf. I thought I was on a winner with your apple & pumpkin muffins and then we made this one! Both so great, & great for school & kindy lunch boxes. Thank you.