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Pumpkin Bread

2 loaf tins, greased and floured (butter & plain flour)
180°C | 350°F | Gas Mark 4
1 hour (or until a toothpick inserted into one of the loaves comes out clean. 1 hour 20 for my oven)

Caster Sugar
Light Soft Brown Sugar (not packed)
Mix together in a large bowl.
Oil (vegetable / sunflower)
Eggs (lightly beaten)
Add and mix well.
Pumpkin Purée
Add and mix well.
Plain Flour
Wholemeal / Brown Flour
Bicarbonate of Soda
Mix together in another bowl, then add to wet ingredients
Cinnamon (ground)
Nutmeg (ground)
pinch of
Cloves (ground)
up to ¼C
Add if the mix looks too dry. It should be fairly runny and drop off the spoon easily.

Share mixture between both tins and bake until done.
Leave to cool in the tins (or at least more than 20 minutes).
Run a toothpick around the edges before removing from the tin.

Making Pumpkin Purée

If you have a whole pumpkin, just cut it in half, scrape out the seeds and guts, then place both sides of the pumpkin cut side down on foil on a baking tray and cook at 190°C for 40-60 minutes. It should be soft enough to scoop out of the skin with a spoon.

If you only have scrapings of pumpkin flesh (after carving the pumpkins you can scrape the inside walls with a melon baller to make them thinner and get plenty of pumpkin flesh), then put the shavings on a baking tray and cook at 180°C for 30-35 minutes.

Once the pumpkin is cooked and cooled, blend it with a stick blender (or whatever you have that'll work) until it's smooth and no lumps of pumpkin remain.

Or you can just buy it in a can.