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RECIPE OF THE TERM: Spicy Pumpkin Bread
A great recipe to accompany those winter soups…

Preparation Time 10 minutes   |   Cooking Time 40 minutes   |   Makes 1 Loaf

Ingredients
Melted butter, to grease
300g (2 cups) self-raising flour
1/2 tsp salt
1/2 tsp mild chilli powder
450g (1 cup) mashed cooked pumpkin
125ml (1/2 cup) milk
60g butter, melted, cooled
2 eggs, lightly whisked
2 tbs pepitas (pumpkin seed kernels)

Method
Preheat oven to 180°C. Brush an 11 x 21 cm (base measurement) loaf pan with melted butter to lightly grease. Sift the flour, salt and chilli powder into a large bowl. Make a well in the centre.

Place the pumpkin, milk, butter and egg in a jug, and use a whisk to stir until well combined. Add the pumpkin mixture to the flour mixture, and stir with a large metal spoon until just combined.

Spoon the mixture into the prepared pan and smooth the surface. Sprinkle evenly with pepitas.

Bake in preheated oven for 35-40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack to cool.

Notes and tips
You'll need to steam about 500g peeled, deseeded, chopped pumpkin for this recipe. This bread is also great for sandwiches and as an accompaniment to a char-grilled lamb salad.

Source: Good Taste - August 2005 pg 74, Recipe by Kerrie Sun