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How to make Pumpkin and blueberry bread with maple syrup butter

Yield = 8
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

Ingredients

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

Maple butter

  • 200g butter, softened
  • 1/3 cup (80ml) maple syrup

Method

  • Step 1 Preheat oven to 180C. Grease and line and 10cm x 22cm (base measurement) loaf pan with baking paper, allowing the 2 long sides to overhang.
  • Step 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.
  • Step 3 Meanwhile, to make the maple butter, use and electric beater to beat butter until pale. Add syrup and beat until well combined.
  • Step 4 Cut pumpkin bread into slices. Serve toasted with maple butter.