autumn, baking, bbq baking, bread, halloween, meat tinsel, pumpkin -
BBQ Pumpkin Loaf
Pumpkin Bread
This is a delicious light bread made with your leftover pumpkin. The sprinkling of demerera sugar on the top gives a wonderful sweet crunch.
This recipe made two one pound loaf tins but you could make one two pound loaf tin, just remember to add about another 20 minutes cooking time.
BBQ Pumpkin Loaf
Sue Stoneman
Rated 5.0 stars by 1 users
Category
Vegetarian
Servings
2 Loaves
Prep Time
15 minutes
Cook Time
50 minutes
Pumpkin Bread
This is a delicious light bread made with your leftover pumpkin. The sprinkling of demerera sugar on the top gives a wonderful sweet crunch.
This recipe made two one pound loaf tins but you could make one two pound loaf tin, just remember to add about another 20 minutes cooking time.
Ingredients
- 175g butter, melted
- 140g runny honey
- 1 large egg, beaten
- 250g grated pumpkin
- 100g light soft brown sugar
- 350g Self Raising Flour
-
2 tbsp Meat Tinsel
- 2 tbsp demerera sugar for sprinkling on the top prior to baking.
Directions
- Line 2 x 1lb loaf tins
- Set up your bbq for indirect cooking at a temperatuare of 180C
Into a large bowl, pour in the melted butter, add in the runny honey and the beaten egg. Whisk with a fork or hand whisk until thoroughly combined.
Gradually stir in the grated pumpkin, a little at a time until this is well mixed.
Add in the sugar, followed by the flour and the Meat Tinsel. Give it a good stir – you should have a sloppy batter.
Pour this into your two lined loaf tins and sprinkle the tops with the demerera sugar.
Place into your bbq to bake for about 50-60 minutes. The tops should be lightly coloured and if tested with a skewer (I use the spike of my Thermapen) it is cooked if it comes out clean.
Allow to cool for ten minutes before carefully slicing. It’s delicious served warm with butter.