Spiced pumpkin tea bread
This spicy pumpkin tea bread is just the thing to serve up for a Halloween treat
What you need:
- 60g chopped walnuts
- 225g strong bread flour
- 225g dark brown sugar
- 70g caster sugar
- ¾ tsp of bicarbonate soda
- ½ tsp salt
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 250g pumpkin flesh, baked until tender, then pureed
- 100g unsalted butter, melted
- 75mls coconut milk
- 50g flaked coconut
What you do:
- Preheat oven to 350°F /175 °C/Gas Mark 4.
- Spread walnuts in a single layer on a Pyrex non-stick baking tray. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.
- In a large Pyrex bowl, stir together the flour, brown sugar, caster sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, butter, and coconut milk and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Turn into the Pyrex non-stick loaf pan.
- Bake for 1 hour and 15 minutes in the preheated oven, or until a skewer inserted in the centre comes out clean. Remove from oven, and cover loaf tightly with foil. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely. Cut into slices and serve on its own or buttered.
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National Baking Week 2008
National Baking Week
takes place from 20-26 October and is a celebration of baking. TV chef Rosemary Shrager is supporting the new campaign to revive and revitalise enthusiasm for home baking and get Britain baking.
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