Pumpkin and blueberry bread with maple syrup butter
serves / 8 prep / 20 minutes cook / 1 hour
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
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
Preheat oven to 180C. Grease and line a 10cm x 22cm (base measurement) loaf pan with baking paper, allowing the 2 long sides to overhang.
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.
To make the maple butter, use an electric beater to beat butter until pale. Add syrup and beat.
Cut pumpkin bread and serve toasted with maple butter.