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Pumpkin and blueberry bread with maple syrup butter
Pumpkin and blueberry bread with maple syrup butter
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Indulge in a delightful pumpkin blueberry bread for a mouthwatering morning treat.
Ingredients:
  • 300g self-raising flour
  • 200g caster sugar
  • 2.50 gm ground cinnamon
  • 1.25 gm ground ginger
  • 0.63 gm ground nutmeg
  • 250.00 ml mashed pumpkin (see notes)
  • 2 eggs, lightly whisked
  • 150g butter, melted, cooled
  • 125ml milk
  • 75g blueberry
  • 200g butter, softened
  • 80ml maple syrup
Instructions:
  • Preheat your oven to 180C. Grease and line a 10cm x 22cm loaf pan with baking paper, leaving the edges to overhang on the long sides.
  • In a large bowl, mix together the flour, sugar, cinnamon, ginger, and nutmeg. In a large jug, combine the pumpkin, eggs, butter, and milk, and whisk until smooth. Pour the pumpkin mixture into the flour mixture and stir until fully combined. Gently fold in the blueberries. Transfer the batter into the prepared pan and bake for 1 hour or until a skewer inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
  • Make the maple butter by using an electric beater to mix butter until pale, then add syrup and beat until fully combined.
  • Slice the pumpkin bread and toast it. Serve with maple butter.

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