Pumpkin bread. Perhaps this is a bread to make for Halloween after carving pumpkins and don’t want to throw away all that flesh? Watch me make it on YouTube Download an accessible word version here Ingredients 2 sticks softened unsalted butter – about 7 ounces. 3 and half cups un-sifted all purpose (plain white) flour 2 teaspoons baking soda (powder) Half teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Half teaspoon ground ginger 3 cups granulated sugar Two thirds cup milk 15 ounce can unsweetened pumpkin puree 2 large eggs 1 cup raisins 1 cup chopped walnuts Method: 1. Heat oven to 350F 2. Grease two loaf tins with butter and then dust with flour 3. Whisk together the dry ingredients. 4. Cream butter and sugar until light and fluffy. 5. Add milk, eggs and pumpkin puree – beating well after each addition. 6. Fold in dry ingredients and then raisins and walnuts. 7. Divide between the two loaf pans. 8. Cook for 65-70 minutes. My Tips: Unless you are in America or somewhere where it is easy to get hold of a tin of pumpkin puree, you might wait until you have a glut of pumpkin that can be gently oven-roasted to produce the puree. 
Baking Blind You don’t have to be blind to cook but it helps!