Pumpkin Loaf

Inspired by the Irish barmbrack loaf which is made during Samhain celebrations, I decided to share something that mixes things up a little. In Gaelic, the loaf is called báirín breac, meaning “speckled loaf”, which reminded me of a classic cake here in Wales called bara brith (also meaning speckled loaf). Whilst barm brack is a yeasted loaf, bara brith uses baking powder and bicarb, making it quicker to throw together in time for Halloween.

I also have a lot of pumpkin puree and seeds to use up after roasting one of the Dan yr Onnen pumpkins and blending it (the one I have in my Instagram profile at the moment!) so I put together two recipes that both use pumpkin puree and can be enjoyed together on a blustery autumn day.

Whilst both the Irish and Welsh loaves use dried fruit, I wanted to use fresh fruit and berries so decided to add raspberries, plums and apples. If you can’t get hold of them then use raisins or sultanas.

If you’d like to make the spiced pumpkin latte featured in the image above, click here.

Either bake this cake as one big loaf, then serve it sliced and toasted with salted butter, or bake individual muffins with the fruit sunk into the top and sprinkled with sugar to help caramelize (as seen below).

The Recipe - Makes 1 loaf or 12 muffins - Ready in 1 hour

• 240g plain flour (I used Yeoman)

• 40g rolled oats

• 125g light muscovado

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 1 tsp vanilla extract

• 1 tbsp mixed spiced

• 2 handfuls of pumpkin seed

• A pinch of salt

• 60g autumn raspberries

• 3 plums / 1 apple / 1 pear

• 340g pumpkin puree

• 80ml milk

• 80g butter

Note: to make pumpkin puree, cut a pumpkin into quarters and remove the seeds. Place them on a roasting tray and bake for 45 minutes. Let it cool, then remove the flesh from the skin. Tip away any water and blend the flesh until smooth. Store in the fridge for up to four days or freeze for 3 months.

Step 1.

Melt the butter into the milk whilst preheating the oven to 180C (350f). When the milk is warm enough to melt the butter remove the pan from the heat and stir until completely melted.

Step 2.

Leave the milk to one side to cool and measure out the remaining ingredients in a mixing bowl (leaving the fresh fruit out). Mix the ingredients together, then add the milk and butter and continue to stir until combined.

Step 3.

Pour a layer of batter into a 30cm loaf tin and dot it with fruit and raspberries. Add another layer and repeat until the loaf tin is full, making sure to cover the top with batter. Sprinkle it with a little extra sugar and place in the oven for 55 minutes.

Alternatively, add 3 tbsp of batter into a muffin tin or tulip paper and sink a piece of fruit in the top. Sprinkle with more sugar and place them in the oven for 35 minutes.