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Pumpkin Bread and Brittle

This recipe is a nice way to use up that pumpkin sitting on your countertop. Bonus points, pumpkins are packed with vitamin A.

Pumpkin Bread and Brittle

8oz pureed Pumpkin
14oz All Purpose Flour
1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
5oz white sugar
5oz brown sugar
2oz oil
2 eggs
2oz toffee brittle pieces
To decorate:
Mascarpone cheese
Sea Salt Toffee Brittle
In a bowl, sift the dry ingredients together (except for the brittle). In a separate bowl, mix the pumpkin and oil, add the eggs one at a time, blend to an emulsion. Add the dry ingredients to the wet ingredients, mix until fully incorporated. Add the broken brittle pieces to the batter. Pour the batter into cupcake moulds or into a loaf tin. If making cupcakes, bake for 35 minutes, if making a bread loaf, bake for 60 minutes at 350 degree Fahrenheit / 170 degrees Celsius. Once fully cooled, decorate with mascarpone cheese and top with brittle. 

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