Wondering how to use up all that leftover pumpkin?
Here's a recipe from Kirsty, our Riverford Cook, for pumpkin & pecan loaf:
To make your pumpkin purée, steam pieces of pumpkin flesh until tender. Leave in a colander to cool and drain off the excess moisture, then blitz in a food processor until smooth.
100g unsalted butter, softened at room temperature 200g light brown sugar 1 large egg 100g pecans, roughly chopped (or use walnuts) 250g self-raising flour 1 heaped tsp ground cinnamon good pinch of salt 120ml milk 225g pumpkin purée
Butter a 1 litre loaf tin and line it with baking parchment. Put the butter and sugar in a large bowl. Beat together until light and fluffy (use an electric hand mixer if you have one, it's easier). Stir in the pecans and pumpkin purée. Add the flour and cinnamon and stir to combine (don't over mix it). Stir in the milk. Pour into the tin. Bake at 180C for 50-60 mins, until a skewer inserted into the loaf comes out clean. Cool in the pan for 10 mins. Turn out onto a cake rack and leave to cool completely or serve slightly warm, in thick slices.