River Cottage

Grease and flour a loaf tin (I used a 21 x 11cm tin) and pre-heat the oven to 180c.

Peel and de-seed the pumpkin (use the seeds in the recipe below) and chop into chunks. Place in a pan and cover with water, simmer for around 20 minutes until the pumpkin is really tender. Drain well and then either mash with a potatoes masher (or blend) until you have a smooth puree. Leave to cool.

Place 275g of the puree in a medium sized bowl (you could use the rest for a soup). Add the sugar, nutmeg, butter and eggs. In a large bowl combine the flours, baking powder and salt. Make a well in the centre and add the pumpkin mixture, once well combined add the walnuts.

Transfer the mixture into the tin and bake for 50mins – 1 hour until the loaf is golden and shrinking away from the sides of the tin.