This Pumpkin Pie Bread is most and full of Pumpkin. It's quite a shallow bread, and not quite as "hard" as a bread would be, but then not quite as "soft" as a pie would be - which is why it's sort of a cross between a pumpkin pie and pumpkin bread and a recipe which is sure to impress.
The recipe is adapted from one of my favorite cook books - "Naturally Healthy Cookbook", which I found at a charity shop a few years back. It's from around the late 80's/early 90's (there's no date in the book, I've searched for it to share with you!) and has so many interesting recipes healthy and vegetarian recipes that I regularly cook and most of which I have yet to share with you. (like Spinach and Bean Lasagna... My Husband often asks for it but I haven't gotten around to sharing it... maybe in the next few weeks!)
The original recipe called for half a cup each of dates and walnuts. I omitted them because I wanted a smooth texture, but feel free to add a cup of your favorite dried fruit and/or nuts to taste.
The first attempt at this Pumpkin Pie Bread instantly became a big hit with the family! Even my fussy Mr 3, who is not a Pumpkin fan, loved the sweetness of this recipe. I served the Pumpkin Pie Bread, cut into little stars, in a Bento Lunchbox for the boys, along with some skinless sausage pieces and grapes.
Pumpkin Pie Bread Recipe
Adapted from Select Kitchen - Naturally Healthy Cookbook
1 and 1/2 Cups Mashed or Pureed Pumpkin
1/3 Cup Brown Sugar
1/4 Cup Oil
1 and 1/2 Cups Wholemeal Flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
pinch of salt
1. Preheat the oven to 180°C/350°F and lightly grease a loaf tin.
2. In a large bowl, mix together the pumpkin, sugar, egg and oil and stir until well combined and smooth.
3. Mix through the flour, baking powder, cinnamon and salt stir through until you have a rich pumpkin batter.
4. Pour the Pumpkin Pie Bread batter into the prepared loaf tin and bake for 35 to 40 minutes or until golden and cooked through.
To recreate the Bento Lunchbox, you'll need:
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