Pumpkin bread

In the UK, pumpkin bread usually means the American-style sweet quick loaf: it rises with baking powder or bicarbonate of soda rather than yeast, and is often flavoured with cinnamon or mixed spice. It is closer to a plain loaf cake than a savoury bread.

Yes. Roast peeled pumpkin chunks at 200°C until very soft, usually around 30–40 minutes, then mash or blitz them; drain the purée through a sieve if it looks watery, so the loaf does not turn stodgy.

For a standard loaf tin, bake at 180°C (160°C fan) for about 50–60 minutes. If the top is browning too quickly, cover it loosely with foil; it is ready when a skewer through the centre comes out without wet batter.

Once completely cool, keep it in an airtight container at room temperature and eat within 2–3 days. You can freeze it sliced for up to 3 months; thaw a slice at room temperature or warm it straight from frozen.

Use the same weight of smooth butternut squash or sweet potato purée. Roast and mash it first, then drain off excess liquid so it has a thick consistency like pumpkin purée.

A slice works well with butter alongside tea or coffee, or toasted for breakfast. For a sweeter serving, try it with cream cheese; cinnamon and mixed spice already give it plenty of flavour.

Pumpkin bread is usually baked as an unfrosted loaf and cut into slices, while pumpkin cake is often baked in a shallow tin and topped with icing. The recipes can be very similar, so the name often comes down to the shape and how it is served.