Bacon Pumpkin Bread
It’s winter time. It’s Hallowe’en season. Want to know what to do with the contents of that pumpkin you’ve scooped clean? This is the recipe for you! A semi-sweet, tasty bacon loaf and unique pumpkin recipe. Certain to put a smile on anybody’s face.
Prep time: 10 mins
Cook time: 1 hr
Serves lots
What you will need
- 4 slices unsmoked bacon, sliced
- 1 tsp olive oil
- 200g (7oz) plain flour
- 1 tsp sodium bicarbonate
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.25 tsp salt
- 175g caster sugar
- 2 eggs, beaten
- 1 cup (240 ml) pumpkin purée
- 100ml (0.4cup olive oil)
- 60ml (0.25 cup) water
- 4 tbsp pumpkin seeds plus extra for topping
How to prepare
Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and lightly oil and line a 2lb loaf tin.
Heat the oil in a frying pan and fry the bacon pieces for a few mins until done. Remove bacon from the heat and set aside.
Mix together the flour, bicarbonate of soda, cinnamon, all spice and salt in a large bowl.
In another bowl combine the sugar, eggs, pumpkin puree, oil and water.
Add the wet ingredients to the dry ingredients and mix until combined.
Stir in the fried bacon and pumpkin seeds before pouring the mixture into the prepared tin and top with a handful of pumpkin seeds.
Bake for 1 hr, or until a skewer inserted into the pumpkin bread comes out clean.
Let the pumpkin bread cool in the tin for about 5 mins before transferring to a rack to cool completely.
