There’s something wonderfully comforting about the shift from late summer into autumn. The mornings carry a crispness, the evenings draw in, and the air is laced with the scent of wood smoke and damp leaves underfoot. It’s the season of golden light, pumpkins on doorsteps, and cosy nights spent by the oven or around a glowing fire.
The Halloween Countdown 🎃
As October approaches, so too does the excitement of Halloween. Whether you love filling the house with spooky decorations, dressing up for a party, or simply enjoying the tradition of carving pumpkins, it’s a time to be playful and a little mischievous. Pumpkin patches are at their most vibrant, and nothing says autumn quite like turning those bright orange globes into flickering lanterns—or into a fragrant loaf of spiced pumpkin bread.
Baking Our Way Through the Season: Spiced Pumpkin Bread 🍂🥧
When it comes to autumn bakes, spiced pumpkin bread takes centre stage. Moist, soft, and packed with warming flavours, it’s everything we crave at this time of year. Cinnamon, nutmeg, ginger and cloves combine to fill the kitchen with a rich fragrance long before the first slice is served.
It’s the sort of bake that feels perfect for any autumn moment—thick slices enjoyed with a cuppa on a rainy afternoon, a treat to share with friends after a chilly walk, or a little comfort by the fire on Bonfire Night. Pumpkin bread isn’t just delicious; it’s autumn, baked into a loaf.
Autumn encourages us to pause, to gather, and to savour life’s simple pleasures. Between the mischief of Halloween, the sparkle of fireworks on Bonfire Night, and the gentle rhythm of baking at home, the season strikes the perfect balance between excitement and cosiness.
So, as the leaves tumble and the evenings grow darker, let’s look forward to everything autumn has to offer—warm hearts, glowing fires, and kitchens filled with the scent of freshly baked spiced pumpkin bread.
Spiced Pumpkin Bread Recipe
For the Dough
1 Butternut Squash (about 350g of roasted squash room temperature)
4 cups (500g). Nelstrop Traditional Strong flour.
2 ¼ teaspoons (7g) instant yeast
1 tablespoon demerara sugar
1 ½ teaspoons salt
1 ½ teaspoons mixed spice
3 tablespoons unsalted butter, softened
1 large egg
*Water or milk if needed the roasted squash will hydrate the dough but moisture levels are variable, you are looking for about 350g of squash if it is a bit lower, then adjust with liquid up to 350g .
For Topping
Pumpkin seeds
Tip
A sweet alternative to this recipe is to mix in 200g of dried cranberries to the developed dough.
Method:
Step 1: Prepare the Squash
1. Roast squash until soft; scoop out the filling and the mash it, until smooth. Let it cool.
Step 2: Make the Dough
1. In a mixing bowl, combine the squash, flour, sugar, yeast, spice, and salt.
2. Add the egg, and softened butter. Mix until combined.
*check if additional liquid is required
3. Knead the dough for about 8–10 minutes until smooth and elastic.
If using a stand mixer, knead for 5–6 minutes with a dough hook medium speed.
4. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for 1.5 - 2 hours or until it doubles in size.
Step 3: Shape the Bread
1. Knock back the dough to release air. Divide it in half.
2. Shape the loaves into a smooth ball and place on a baking tray lined with baking paper. Slightly wet the top of the loaf and dip into the pumpkin seeds.
3. Cover with a clean kitchen towel and let the loaves rise again for 50-60 minutes, or until well proved.
Step 4: Prepare for Baking
1. Preheat the oven to 200°C (400°F).
2. Put 6 cuts into the side of the loaf giving it a pumpkin like appearance and allowing for expansion while baking.
Step 5: Bake
1. Bake in the preheated oven for 25-35 minutes or until golden brown and baked through.
2. Remove the loaves from the oven and let them cool on a wire rack.
