Stacey’s butternut pumpkin bread

Ingredients

• 1 cup cooked, puréed butternut pumpkin

• 1 cup Greek yogurt

• 2 large eggs

• ¼ cup melted butter

• ½–1 cup brown sugar (½ cup works if you prefer it less sweet — 1 cup for a classic sweet loaf) it won’t change the consistency

• 1 ½ cups self-raising flour

• 1–2 teaspoons cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon salt (optional, helps balance the sweetness)

• 1 teaspoon vanilla extract

Method

1. Preheat oven to 175°C (350°F). Grease or line a loaf pan.

2. In a large bowl, whisk together the puréed pumpkin, yogurt, eggs, melted butter, brown sugar, and vanilla until smooth.

   • If there are lumps you can’t remove with a whisk, use a handheld blender to smooth it out.

3. Sift the self-raising flour, cinnamon, nutmeg, and salt into the wet mixture.

4. Gently fold everything together until just combined — don’t overmix.

5. Pour the batter into your prepared loaf pan and smooth the top.

6. Bake for about 40 minutes, checking frequently, or until a toothpick inserted into the center comes out clean.

7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy xx