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Gingerbread spice pumpkin bread
Gingerbread spice pumpkin bread
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Whip up a nutritious pumpkin spice gingerbread loaf for a satisfying snack.
Ingredients:
  • 400g butternut pumpkin, peeled, seeded, coarsely chopped
  • 300g self-raising flour
  • 220g caster sugar
  • 5.00 gm ground ginger
  • 2.50 gm mixed spice
  • 2 Free Range Eggs
  • 125ml vegetable oil
  • 125ml milk
  • 20.00 ml pepitas (pumpkin seeds)
  • 20.00 ml flaked almonds
  • Butter, to serve
  • Honey, to serve
Instructions:
  • Preheat the oven to 180C. Grease and line a 10cm x 21cm loaf pan with baking paper, ensuring the paper overhangs on the sides for easy removal.
  • Steam the pumpkin until tender, about 10 minutes. Allow it to cool slightly, then transfer to a small bowl and mash until smooth. Your recipe will need 1 cup of mashed pumpkin.
  • Mix the flour, sugar, ginger, and mixed spice in a large bowl. Whisk the eggs, oil, and milk in a jug, then pour into the bowl with the flour mixture. Add the pumpkin and stir with a wooden spoon until just combined. Pour the batter into the prepared pan and level the top. Sprinkle with pepitas and almonds.
  • Bake for 1 hour or until a skewer comes out clean. Let it cool for 10 minutes, then transfer to a wire rack to cool completely. Slice, toast, and serve with butter and honey.

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