Pumpkin spice bread

Name: Pumpkin Bread Recipe
Ingredients: 2 x 7g sachets of fast action dried yeast; 320ml of luke warm water; 1tsp of honey; 500g of strong white flour plus extra for dusting; 20g of semolina; 10g of sea salt; 50ml of olive oil; 70g of pumpkin seeds; 1 butternut squash or similar size pumpkin, seeds removed, peeled, diced and tossed in olive oil; 1tsp of sea salt; 1tsp of ground cinnamon; 1tsp of ground ginger; 1tsp of ground nutmeg or mace; 1tsp of ground cloves; 1tsp of ground allspice; Olive oil for brushing

This pumpkin spice bread recipe is dense and nutty and should be served sliced and grilled, topped with melted cheese and a smattering of green chilli sauce.

By Kerstin Rodgers

7 October 2020

Kerstin Rodgers

Award-winning blogger and pioneer of the supper club movement Ms Marmite Lover shares her recipe for pumpkin spice bread

Here at the Secret Garden Club, we have loved using our home grown squash to make delicious autumnal recipes. British shops are starting to stock a wider variety of pumpkins and squash, something more interesting than the rather watery and stringy Jack O'Lantern. I've seen mini munchkin pumpkins, acorn squash, and of course the perennial stalwart butternut squash. These are having a dense, nutty, sweet flesh. But do try this seasonal Halloween recipe. I served it sliced and grilled, topped with melted cheese and a smattering of green chilli sauce. Everybody loved it!

**MsMarmiteLover aka Kerstin Rodgers hosts a supper club in north London. Get your ticketshere.

Go to msmarmitelover.com for more award-winning food writing.

Twitter: @MsMarmitelover

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