With Halloween and half term just around the corner, we're all in need of some simple win activities with the kids. This delicious pumpkin loaf will make your whole kitchen smell incredible as it bakes and tastes even better. It's easy to make with kids, requires minimal washing up and makes use of an ingredient that we throw far too much away of here in the UK, so tick, tick, tick.
If you'd like to make more of an activity of this recipe, roast and puree the pumpkin flesh yourself. For more information on how to do this, and how to make use of the scrumptious seeds (which sadly often end up in the bin), order our October PUMPKIN box today.
225g wholemeal flour
1 tsp baking powder
2 tsp ground cinnamon
1/4 tsp each ground ginger, cloves & nutmeg
2 large eggs
75g dark brown muscovado sugar
100g light brown muscovado sugar
350g pumpkin puree
120ml vegetable oil
60ml orange juice
125g chocolate, chopped
To make, preheat the oven to 170C fan and grease and line a loaf tin with baking paper.
Sift together the flour, baking powder and spices and set aside.
Whisk together the eggs and sugar then whisk in the pumpkin puree, oil and orange juice.
Fold the wet ingredients into the dry then fold in the chocolate chunks and transfer to your prepared tin.
Bake for about one hour or until a toothpick inserted comes out clean.
Allow to cool before slicing.