Pumpkin loaf

Last week, summer officially ended and nature is slowly embracing Autumn, with some leaves already turning yellow and brown, a cold breeze welcoming the start and end of the day and apples and pumpkins becoming abundant. Cooking apples are free for grabs around where we live, and small sweet pumpkins are making a weekly appearance in our fruit & veg box. Nothing better to welcome the new season than a spicy pumpkin loaf that will make your house smell so good that the end of summer will seem like a good thing. This loaf is surprisingly light, as it’s made with vegetable oil and keeps for almost a week.


200g gluten-free raising flour (or normal self-raising flour)
200g sugar
118ml sunflower oil
225g pumpkin, peeled and grated
2 eggs
1 apple, peeled and grated
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder

1. Preheat oven to 180C/350F degrees. Grease and line a 20cm/9-inch loaf tin please.
2. Once you’ve peeled and grated the pumpkin and apple, dry out some of the juice by wrapping it in kitchen roll and gently squeezing.
3. Whisk the sugar and oil. Stir in the eggs and grated pumpkin and apple to the sugar and oil mix.
4. In another bowl, stir together the flour, spices, salt, baking powder and baking soda. Fold into the pumpkin mixture and combine without over mixing.
5. Pour the batter into the loaf tin and bake for about 45min, or until an skewer inserted into the middle comes out clean. Transfer to a cooling rack, and cool down for 20 minutes before removing from the tin.

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