Sweet Spiced Pumpkin Bread Recipe

Ingredients

75g coconut oil, plus extra for greasing
225g pumpkin or butternut squash, weighed without seeds
110g white spelt flour
110g plain flour
1½ tsp baking powder
1 tsp ground cinnamon
½ tsp mixed spice
3 cardamom pods
75ml oat drink
150g maple syrup
2 medium eggs
25g pumpkin seeds
15g sunflower seeds
30g walnut halves, roughly chopped

Prep: 15 mins | Cook: 40-45 mins

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Grease a 900g loaf tin with a little coconut oil and line the base with baking paper. Set aside.

2. Melt the coconut oil and set aside to cool. Peel the pumpkin or squash and coarsely grate it.

3. Sift the spelt and plain flour into a large mixing bowl, then add the baking powder and a pinch of sea salt. Add the cinnamon and mixed spice. Crush the cardamom pods with the back of a spoon, then crush the black seeds in a pestle and mortar. Add to the bowl. Whisk everything together to mix. Add the grated pumpkin/squash and turn to evenly mix through the flour.

4. Pour the coconut oil in a separate mixing bowl. Pour in the oat drink and maple syrup. Crack in the eggs and beat together till combined.

5. Pour the liquid ingredients into the dry ingredients and beat together to mix. Scoop the batter into the loaf tin. Sprinkle the pumpkin seeds, sunflower seeds and roughly chopped walnuts over the top of the pumpkin bread.

6. Slide the tin into the oven and bake for 40-45 mins till risen and firm – a skewer inserted into the middle should come out clean. Take the tin out of the oven and let the bread cool in the tin for 10-15 mins, then turn out. This pumpkin bread is lovely served warm or cold, just as it is or topped with butter or nut butter and a spoonful of jam.

7. Reduce Food Waste
This bread is also great for using up wedges of leftover roast squash. Use around 225g roast squash, skin removed. Mash it and beat it with the liquid ingredients, then fold into the dry ingredients.

8. Make It Vegan
If you want to swap out the eggs to make this loaf vegan, replace them with 2 tbsp finely ground linseeds whisked with 2-4 tbsp cold water to make a thick, sticky goo.