Melt the butter in a large saucepan set over a medium heat. Sweat the pumpkin for 5-6 minutes until just soft. Remove from the heat and set to one side.
Pre-heat the oven to 170° C.
Grease and line 8 individual loaf tins with nonstick baking paper. Prepare the batter by combining the sifted flour, baking powder, bicarbonate of soda and salt in a large mixing bowl.
In another mixing bowl, whisk together the eggs, most of the Gruyère and all of the vegetable oil until smooth. Fold in the sweated pumpkin. Add this mixture to the flour mixture and fold together until just combined.
Spoon into the prepared loaf tins, then sprinkle the remaining Gruyère on top. Bake for 20-25 minutes until a cake tester comes out clean from their centres. Remove from the oven and allow to cool in their tins before serving.
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