Banana bread and fruit loaves may be a popular snack right across the world, but this super-tasty recipe is the perfect alternative if you’re fancying something new.
By adding in varying spices to the sweet pumpkin mix the entire dish now has a new, warm flavour. It tastes equally delicious either toasted or fresh and with a little bit of butter spread over the top to really set it off. Slice it up and serve with a cup of tea or coffee to make your afternoon tea even more enjoyable!
Ingredients
- 1 1/4 cups white spelt flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup almond meal
- 1/3 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup macadamia oil
- 1 cup mashed pumpkin
- Icing sugar, to serve
Method
- Preheat oven to 180C. Grease a 21cm x 11cm loaf pan. Line with baking paper.
- In a large bowl sift flour, baking powder, cinnamon and nutmeg. Add almond meal and sugar. Stir well to combine.
- Add mashed pumpkin to separate bowl. In a large jug, whisk eggs together with macadamia oil and vanilla. Pour over pumpkin. Stir to combine. Add pumpkin mixture to flour mixture. Stir until just combined.
- Spoon mixture into prepared pan. Use back of spoon to smooth over top. Bake for 40 minutes until cooked through and lightly golden. Leave to cool in pan for 5 minutes.
- Turn out onto wire rack to cool completely. Dust with icing sugar and slice into even servings. Serve.