So…. I didn’t exactly tell the boys that the star of this loaf was pumpkin.
I just left it on the bench, still a little warm from the oven, for when they arrived home from school.
The one who hates banana bread, said “this better not have bananas in it!” and I was able to answer confidently that it did not!
No-one guessed the main ingredient, as it was gobbled up and grubby hands reached for seconds.
I am planning on making another loaf soon, this time leaving out the nuts so I can send it to school for morning tea.
The smell of this baking made me think of my American sister-in-law and transported me to a White Christmas in North America. Pumpkin and spices baking together in the oven will do that to you.
Feel free to sub gluten-free plain flour and soy/rice/nut milk to make this a gluten free/dairy free loaf.
- 1 cup wholemeal spelt flour or wholemeal plain flour
- 1/2 cup brown sugar
- 1 teaspoon bi carb soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup craisins, raisins or dates
- 1 cup of nuts of choice, roasted and chopped (pecans, walnuts or hazelnuts work well)
- 1 1/2 cups of grated raw pumpkin
- 2 eggs
- 1/3 cup olive oil
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- Pepitas (pumpkin seeds) and Sesame seeds for topping
- Preheat oven to 180 degrees celsius (160 degrees fan forced)
- Grease and line a loaf tin.
- In a large bowl, combine flour, sugar, bicarb soda and spices.
- Whisk with a balloon whisk till there are no lumps.
- Add in the craisins, nuts and pumpkin.
- Stir till combined.
- In a separate bowl, whisk together the eggs, oil, milk and vanilla.
- Add to the dry ingredients and stir till combined.
- Pour into loaf tin and sprinkle with seeds.
- Bake for 50 minutes or until a skewer inserted in comes out clean.
- Leave to cool in tin for 10 minutes and then turn out onto a wire rack to cool completely.
- This loaf freezes well. Just slice and wrap each piece separately.