Pump­kin and blue­berry bread with maple syrup but­ter

Central and North Burnett Times - - LIFE PUZZLES - Recipe by Sarah Hobbs Photo by Guy Bai­ley

serves / 8 prep / 20 min­utes cook / 1 hour In­gre­di­ents

2 cups (300g) self-rais­ing flour 1 cup (200g) caster sugar 1 tsp ground cin­na­mon 1⁄ tsp ground ginger 2 1⁄ tsp ground nut­meg 4 1 cup mashed pump­kin 2 eggs, lightly whisked 150g but­ter, melted, cooled 1⁄ cup (125ml) milk 2 3⁄ cup (75g) frozen blue­ber­ries 4

MAPLE BUT­TER: 200g but­ter, soft­ened 1⁄ cup (80ml) maple syrup 3

1. Pre­heat oven to 180C. Grease and line a 10cm x 22cm (base mea­sure­ment) loaf pan with bak­ing pa­per, al­low­ing the 2 long sides to over­hang.

2. Com­bine the flour, sugar, cin­na­mon, ginger and nut­meg in a large bowl. Com­bine the pump­kin, eggs, but­ter and milk in a large jug, whisk to com­bine. Add to the flour mix­ture and stir to com­bine. Add blue­ber­ries and stir to com­bine. Pour into the pre­pared pan. Bake for 1 hour or un­til a skewer in­serted in the cen­tre comes out clean. Set aside for 10 minute be­fore turn­ing onto a wire rack to cool.

3. To make the maple but­ter, use an elec­tric beater to beat but­ter un­til pale. Add syrup and beat.

4. Cut pump­kin bread into slices. Serve toasted with maple but­ter.

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