Sweet Pumpkin Bread

5 from 2 votes

This Sweet Pumpkin Bread makes a lovely afternoon pick me up or the perfect pudding!

Prep Time25

Cook Time1 5

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: all spice, butter, caster sugar, cinnamon, eggs, ginger, light brown sugar, natural yogurt, nutmeg, pumpkin puree

Servings: slices

Calories: 284.29kcal

Author: Emma

In a bowl, re-hydrate the dried fruit by pouring boiling water over them and leaving them to soak.
Line a loaf tin with grease proof paper or a loaf liner (see note 1).
Pre-heat the oven to 180C or gas mark 4.
In a large bowl, whisk together the melted butter and sugar.
Whisk in the eggs to the butter/sugar, one at a time until well combined, light and frothy.
Carefully fold the pumpkin puree into the wet ingredients trying not to knock out the air.
Next, carefully fold in the natural yogurt.
Add the flour and spices to the bowl, drain the fruit and add them too.
Again, carefully fold the ingredients until the flour has been fully incorporated and the fruit and spices are well dispersed.
Pour the cake mix into the lined loaf tin and sprinkle the pumpkin seeds over the top.
Place into the centre of your oven and bake for 45 minutes.
Test the cake with a skewer and see if it comes out clean. If it required baking for a little longer, cover with tin foil and bake for up to an additional 20 minutes.
Leave to cool slightly before serving (it tastes great both warm or cold).