Homemade pumpkin puree gives this chunky pumpkin loaf a uniquely chunky texture
With every new dish I make, I learn a new lesson. Shortbread taught me the importance of butter temperature; bread rolls, that rising takes patience; brownies, that more moisture = cakier texture. This chunky pumpkin loaf taught me that canned pumpkin puree is impossible to come across where I’m from, but that homemade pumpkin puree makes an excellent substitute!
I’m all about keeping things simple in the kitchen, so don’t let the idea of homemade pumpkin puree scare you away from this recipe. All you have to do is put the pumpkin on to boil for a few minutes, and by the time it’s finished, it’s so soft you barely need any elbow grease for the mashing. Plus, a few missed pumpkin lumps are what gives the loaf it’s delicious chunky texture.
The rest of the ingredients are simple: flour, sugar, eggs, spices and leavening agents. I also like to add a handful of pumpkin seeds because it gives the loaf a delicious crunch in every other bite.
Served with a smattering of cream cheese or plain butter, this chunky pumpkin loaf is the perfect after-dinner treat or accompaniment for your afternoon cup of tea. Even with the homemade puree, it’s as easy to make as a simple banana bread, but with a punchier, warmer flavour!
Chunky Pumpkin Loaf
- 2 cups cubed pumpkin (or 1 cup pumpkin puree)
- 2 cups white whole-wheat flour
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅓ cup cooking oil
- ¾ cup white sugar
- 2 eggs
- ¼ cup milk
- ⅓ cup pumpkin seeds
Preheat oven to 180°C and line a loaf tin with wax paper
Add the cubed pumpkin to a pot of water, and boil on high for 15 minutes until soft. Drain well, then mash the pumpkin to desired consistency. I like mine a little bit chunky, not too smooth
In a small bowl, sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside
In a larger bowl, whisk together oil and sugar. Beat in eggs one at a time, then stir in pumpkin puree and milk. Add the flour mixture and pumpkin seeds, and stir until mixture is well combined. Pour the mixture into prepared tin, and bake for 50-60 minutes, until top is golden brown