Gingerbread Pumpkin Bread
Ingredients
- 400 grams butternut pumpkin chopped coarsely
- 2 cups self raising flour
- 1 cup caster sugar
- 3 tsp ground ginger
- 1 tsp mixed spice
- 2 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 Tbsp pepita seeds
- 1 Tbsp flaked almonds
Instructions
- Pre-heat oven to 1800C. Grease and line the base and sides of a 10cmx 21cm loaf tin, allow the sides to overhang. Steam the pumpkin for 10 minutes or until tender. Set aside to cool, slightly. Transfer to a small bowl and mash until pumpkin is smooth. (you will need 1 cup of pumpkin) for this recipe.
- In a bowl combine the flour, sugar, ginger and mixed spice. Mix the eggs, milk and oil in a jug. Add to wet ingredients to dry ingredients and then pumpkin. Mix with a wooden spoon until just combined. Pour into loaf tin and smooth the top. Sprinkle the pepita seeds and flaked almonds on top. Bake in the oven for 1 hour or until a skewer comes out clean. Set aside for 10 minutes to cool slightly. Transfer to a wire rack to cool completely.
