Pumpkin bread is one of those recipes that make you think of cold weather and a cup of tea.
This pumpkin bread recipe yields a moist loaf cake, bursting with pumpkin spice flavor; perfect as an afternoon snack with a cup of tea.
I used pure pumpkin puree – which I made by boiling raw pumpkin (peel and chop the pumpkin before boiling) and then blending it into a thick puree. If you can’t get a pumpkin, butternut can also work.
This version uses dates which are soaked and blended into a paste as the sweetener – this makes for a softer loaf which I preferred. You can also use a liquid sweetener like maple syrup or honey.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.