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Spiced pumpkin loaf
Spiced pumpkin loaf
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Delicious spiced pumpkin bread perfect for tea or breakfast toast with butter.
Ingredients:
  • 193.75 gm white spelt flour
  • 6.00 gm baking powder
  • 2.50 gm ground cinnamon
  • 0.63 gm ground nutmeg
  • 50.00 gm almond meal
  • 59.40 gm firmly packed brown sugar
  • 2 eggs
  • 4.40 gm vanilla extract
  • 75.90 gm macadamia oil
  • 250.00 ml mashed pumpkin (see note)
  • 40.00 ml slivered almonds, toasted
  • 32.00 gm brown sugar
  • 37.50 gm icing sugar, sifted
  • 10g butter
  • 2-15.00 gm hot water
Instructions:
  • Preheat the oven to 180C/160C fan-forced, then grease a 21 x 11 cm non-stick loaf pan with oil and line the base and two long sides with baking paper.
  • In a large bowl, sift together flour, baking powder, cinnamon, and nutmeg. Add almond meal and sugar, then stir to combine. In a separate large jug, whisk together eggs, macadamia oil, and vanilla. Mix in mashed pumpkin. Combine wet ingredients with dry ingredients and stir until just mixed.
  • Transfer the batter into the pan and level the top using the back of a spoon. Bake in the oven for 40 minutes or until it turns golden and a skewer inserted in the center emerges clean. Allow it to cool in the pan for 5 minutes before transferring to a wire rack.
  • Prepare the brown sugar glaze by combining brown sugar, icing sugar, butter, and hot water in a medium bowl. Stir until smooth and glossy. Drizzle the glaze over the cooled pumpkin loaf and sprinkle with toasted almonds.

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