Makes 1 loaf
For the pumpkin puree & roasted seeds
- 1 medium pumpkin (approx 400-600g)
- A drizzle of maple syrup
- A sprinkle of cinnamon
For the pumpkin spice streusel
- 55g unsalted butter
- 65g plain flour
- 50g light brown sugar
- 1 tbsp demerara sugar
- ½ tbsp cinnamon
- ½ tsp ginger
- ½ tsp allspice
- ¼ tsp cloves
- A handful of pecan nuts, roughly chopped
For the pumpkin bread
- 230g plain flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp allspice
- ¼ tsp ground cloves
- ½ tsp salt
- 200g pumpkin puree (see above)
- 200g caster sugar
- 100g light brown sugar
- 100ml vegetable oil
- 2 large eggs
- ½ tsp vanilla extract
- 150ml milk
Start by making the pumpkin puree and toasted pumpkin seeds. Preheat the oven to 200C. Chop the pumpkin into halves or quarters and scoop out the seeds. Set the seeds aside.
Place the pumpkin pieces flesh-side down on a baking tray. Roast in the oven for 30-40 mins, until a fork pierces the flesh easily.
While the pumpkin is roasting, separate the seeds from any remaining flesh, toss them in a bowl with a drizzle of maple syrup and a sprinkle of cinnamon, then spread them out on their own baking tray.
When the pumpkin has approximately 20 mins remaining, add the tray of pumpkin seeds to the oven, placing them on the shelf below. Roast until golden brown, but not burnt. When ready, set both trays aside until the pumpkin and roasted seeds are cool enough to handle.
If the pumpkin appears very watery, place in a mesh strainer and gently press out some of the excess liquid. Removing the skin is optional. Transfer the flesh to a high-powered food processor or blender and blend until smooth.
Place the blended pumpkin into a cotton or muslin cloth and wrap up tightly. Over a bowl or the sink, squeeze the cloth until most of the water has drained out. This may vary significantly depending on the type of pumpkin.
You will be left with a much smaller volume of pumpkin puree. Using a spatula or a spoon, scrape this from the cloth and transfer to a bowl. You will need 200g pumpkin puree for the bread. If your puree is still looking too watery, heat in a frying pan over a medium heat, until more of the liquid evaporates. Set side.
While the pumpkin is roasting, you’ll have time to make the streusel. Melt the butter and add to a medium bowl. Add the streusel ingredients and mix until well combined. Refrigerate until needed.
When your puree is ready, it’s time to make the bread. Reduce the oven to 165C. Grease and line the inside of a 9×5 loaf pan with baking paper, making sure the ends of the paper go over the edges of the pan so that the loaf can be lifted out.
Whisk together the flour, baking soda, cinnamon, spices and salt until well combined. Set aside.
Using an electric mixer or a hand whisk, mix together 200g pumpkin puree, the brown sugar and caster sugar and the vegetable oil until well combined. Add the eggs and vanilla extract and mix well. Gently mixing between each addition, add half of the dry ingredients, then half of the milk, then the rest of the dry ingredients, finishing with the other half of the milk. Mix until smooth but avoid overmixing. Pour the batter evenly into the loaf tin.
Remove the streusel from the fridge and break it up using a knife or fork to create uniform clumps, breaking some of the larger ones up with your fingers. Sprinkle the top of the batter with streusel, followed by the chopped pecans and roasted pumpkin seeds.
Bake for 1 hour 20 mins, or until a skewer in the middle comes out with a few moist crumbs. You may want to cover the top with tinfoil for the first 40 mins to prevent the toppings from burning.
Remove from the oven and allow to cool completely before lifting out of the pan. Slice and serve.
Store in an airtight container for up to 4 days.
Image: Nadja Auerbach (Made by Nadja)
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