Spiced Pumpkin Loaf

Banana bread definitely has it’s place, but pumpkin bread is one of my current faves, the natural sweetness of the pumpkin just lends itself to baked treats.

Although I didn’t create this recipe with the intention of being healthy, it ticks quite a few nutritional boxes!

Pumpkins are rich in Vitamin A, which is an anti-oxidant that is really important for our immune system.

The mix of wholemeal flour with flax and almond meal gives a delicious depth of flavours, while also providing an incredible amount of fibre and plant-based diversity. For a gluten-free option you can easily swap the wholemeal flour for a GF variety.

If you’re feeding little ones, this one is an absolute hit!

Variations: you could add 1/4 cup chocolate chips,

Pumpkin bread to please the whole family.

Serves:  10 slices

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

 INGREDIENTS

• 1 cup cooked pumpkin

• 1 banana

• 1 cup wholemeal flour

• 1/2 cup flax / almond meal

• 1 tsp baking powder

• 1/4 cup olive oil

• 1/2 cup honey or maple syrup

• 1/2 chopped walnuts

• 1/4 cup plain yoghurt

• 2 eggs

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

• 1 tsp mixed spice

• 1 tbsp pumpkin and sunflower seeds

 METHOD

1. Preheat oven to 180°C

2. Place all ingredients in a blender and blend until smooth.
   

3. Pour into a lined baking tin and scatter over the sunflower and pumpkin seeds
   

4. Place in the oven and bake for 35-40min (depending on your oven). Check to see if the loaf is cooked by gently touching the top - if it springs back, it’s done. If the top is a little wobbly, give the loaf another 5min in the oven.

Enjoy!