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Pumpkin Bread

  • Preparation Time20 mins
  • Cooking Time75 mins
  • DifficultyEasy
280g plain flour
70g toasted pumpkin seeds
200g shredded fresh pumpkin
1 teaspoon vanilla extract
3 large eggs
180ml vegetable oil
300g granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
For Equipment list
Sifter
Preheat the oven to 170C/ Gas 3.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non-stick 22 by 12 by 8-cm loaf pan. If your pan is not no
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 170C/ Gas 3, but bake for 30 mi

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