Halloween Recipe: Castlegrove’s Pumpkin and Cinnamon Loaf

Pumpkin and Cinnamon Loaf (2 loaf recipe)


225 ml pumpkin juice ( juice pumpkins after peeling and removing seeds)
150 ml milk
700gr strong flour
50gr fresh yeast
115gr butter
2 tsp. cinnamon powder

  1. Warm pumpkin juice and milk over low heat, add butter and wait until melted.
  2. Put flour, sugar, and cinnamon in a baking bowl.
  3. Remove warm milk mixture from heat and add the fresh yeast stirring all the time until yeast dissolved
  4. Add wet mixture to dry mixture and knead until dough like mixture, (best to use clean hands for this).
  5. Cover with dry clean tea towel, which allows yeast to prove
  6. Leave to prove in warm area for approximately 45 mins
  7. Once fully proven, knead again for a few mins
  8. Split in two portions and place in loaf tins
  9. Allow to prove for another 30 mins
  10. Bake in an oven at 190 degrees Celsius for 45-50 mins
  11. Remove from the oven and take out of loaf tin and tap the base to make sure its fully cooked.
  12. Cool on baking tray


Chef suggestion: Toast and serve with butter and a banana; ideal for breakfast or snack.