So, Halloween's over-but that doesn't mean the pumpkin fun stops there! Embrace autumn's flavours head on with this sumptuously warm, hearty and moist pumpkin loaf mixed in with poppy seeds and a tang of zesty lemon for good measure. From the Delicious Magazine's website, this loaf can keep for up to a week in an airtight container and is good to share with friends and family!
225g peeled and deseeded pumpkin or butternut squash, cubed
4 tbsp full fat milk
1 large egg
175g self-raising flour
½ tsp baking powder
¼ tsp bicarbonate of soda
150g caster sugar
1½ tsp mixed spice
½ tsp grated nutmeg
50g unsalted butter, cut into small pieces
2 tbsp poppy seeds
Grated zest of 1 small lemon
Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper or greaseproof paper, then grease well once more. Cook the pumpkin in boiling water for 10-15 minutes, until tender. Drain well and leave until the steam dies down, then blend to a smooth purée in a food processor. Scoop into a mixing bowl and mix in 3 tablespoons milk and the egg.
Sift the flour, baking powder, bicarbonate of soda, sugar, mixed spice, nutmeg and seasoning into the cleaned bowl of the food processor. Add the butter and process until the mix looks like fine breadcrumbs. Add to the purée and stir until just mixed, adding the remaining milk if the mixture seems dry. Stir in the poppy seeds and grated lemon zest. Spoon the mix into the loaf tin and bake for 45 minutes until well risen and golden.
Remove the cake from the tin and cool on a wire rack. Remove the paper and serve cut into slices.