Sweet pumpkin and sultana loaf

Tasty loaf cakes have long been a staple at morning and afternoon tea get togethers with friends and family and this healthier, easy loaf will definitely become a contender when looking for something new to enjoy. With only one tablespoon of added raw sugar, the rest of the sweetness is simply drawn from fruits while the delicious flavour comes from the array of comforting spices added to the mix. It’s a great, unique option to bake for those who have tasted the same cakes over and over again and are desperate for a change!

Ingredients

• 400g butternut pumpkin, peeled, roughly chopped
• 2 eggs
• 2/3 cup light-flavoured extra virgin olive oil
• 1 1/2 cups self-raising flour
• 1/2 cup brown rice flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup sultanas
• 1/2 cup mashed banana
• 1/3 cup buttermilk
• 2 tablespoons pepitas
• 1 tablespoon raw sugar

Method

1. Place pumpkin on microwave-safe plate. Drizzle 1 tablespoon water over top. Cover with plastic wrap. Microwave on HIGH (100%) for 5 to 6 minutes or until tender. Drain and transfer to a bowl. Blend using stick blender until smooth and makes about 1 cup of puree. Set aside to cool.
2. Preheat oven to 180C. Grease and line a 6.5cm-deep, 10cm x 21cm (base) loaf pan with baking paper, extending paper 2cm above edges of pan on all sides.
3. Beat eggs and oil together with electric mixer for 5 minutes or until pale and creamy. Sift over flours and spices. Add sultanas. Stir to combine. Add pumpkin, banana and buttermilk. Stir until combined.
4. Spoon into prepared pan. Smooth top with back of spoon. Sprinkle with pepitas and sugar. Bake for 1 hour or until a skewer inserted into the centre of loaf comes out clean. Stand in pan for 10 minutes. Transfer to a wire rack lined with baking paper to cool. Slice and serve.