I love this time of the year when everything turns a beautiful golden colour and the days start to get a little colder.
One of my favourite things is to go on walks when the wind is bitterly cold and then come back to a roaring fire.
As I live in Edinburgh, I have lots of these cold days to come! But the recent signs of autumn, mean a shift towards more comforting and spiced recipes.
I know this is a bit early for pumpkin- I spent a long time this morning searching the shops for one but ended up buying some pureed canned pumpkin instead- an ingredient I've never used before but was really pleased with- the flavour is a lot more concentrated and really rich and earthy.
This bread is a bit like a banana bread in that it is very moist.
It's full of soft roasted pumpkin alongside some warming spices and crunchy walnut pieces to contrast.
It's a very easy recipe with only a few steps which produce delicious results.
And it's a very versatile loaf.
I had a piece, still warm from the oven for my lunch but you could easily also treat this loaf as a sweet treat to pop into lunch boxes or serve with coffee for elevenses.
200g plain flour ( I used gluten-free plain flour)
1/2 tsp salt
1tsp baking powder
250g pureed pumpkin
120ml vegetable oil
1 1/2 tbsp honey
1/2 tsp allspice
1/4 cup water
1/2tsp vanilla extract
100g walnut pieces
A handful of rocket leaves
Soft goats cheese
Toasted pumpkin seeds (toast them in a frying pan over a high heat for 3-5 minutes- tossing them regularly)
Balsamic vinegar to drizzle.
Preheat the oven to 180 degrees C (fan).
Sift together the flour, salt, baking powder and sugar into a large mixing bowl.
In another bowl, whisk together the eggs, pureed pumpkin, vegetable oil, spices, water and vanilla.
Mix the wet ingredients into the dry ingredients until just incorporated.
Roughly chop the walnut pieces and and stir them into the mixture.
Pour the mixture into a well-greased loaf tin, level out and sprinkle over some pumpkin seeds.
Once baked, remove from the oven and allow to cool in the tin for 5 minutes before removing it from the tin and cooling on a wire cooling rack.
The loaf is delicious served still warm or lightly toasted.
I served mine for lunch with some wild rocket, soft goats cheese, roughly chopped prunes and cooked beetroot, a sprinkling of cranberries and toasted pumpkin seeds and a drizzle of balsamic vinegar.
It would also make a great tea-time snack, toasted with a little butter and honey.
Adapted from: http://www.simplyrecipes.com/recipes/pumpkin_bread/