Pumpkin Spice Bread

Name: Pumpkin Spice Bread
Cuisine: Irish
Ingredients: 100 g dates, pitted and roughly chopped; 190 g soft dark brown sugar; 50 g hazelnuts, skinned and roughly chopped; 50 g crystallised ginger, chopped; 1 teaspoon ground ginger; 50 g rolled porridge oats; ½ teaspoon baking powder; ¾ teaspoon bicarbonate of soda; 190 g spelt flour; 15 g Demerara sugar; 10 g rolled porridge oats; 2 large eggs, beaten; 25 g hazelnuts, skinned and roughly chopped; ½ teaspoon freshly ground cardamom; ¼ teaspoon salt; ½ teaspoon ground turmeric; ½ teaspoon ground allspice; 200 g butter, ghee or clarified butter, melted and cooled; 200 g butter, ghee or clarified butter, melted and cooled; 250 g peeled and seeded pumpkin; 200 g butter, ghee or clarified butter, melted and cooled

Preparation info

Makes
1
Loaf

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

This bread was inspired by a recipe by Sarit Packer and Itamar Srulovich from Honey & Co. that appeared in the Weekend Financial Times.

Ingredients

190 g spelt flour
190 g soft dark brown sugar
100 g

Europe
Ireland
Vegetarian
Bread

Method

Preheat the oven to 180°C/350°F/gas mark 4. Line a 13cm × 20cm (450g) loaf tin with parchment paper (or grease a muffin tin).

Mix all the topping ingredients together.

Mix all the bread ingredients except the pumpkin, eggs and melted butter or ghee in a large bowl.