Sweet Spiced Pumpkin Loaf

This delightful, fragrant loaf is like a cross between my Sticky Date Cake, Banana bread and Pumpkin Scones!!

It is just perfect with an afternoon cuppa or in a lunchbox to fuel busy little bodies and brains at recess time.

Plus, no oil, no eggs, no dairy and very low sugar make it a healthier ‘cake’ option.

See below the recipe for a Coeliac friendly option too.

  • 200g butternut pumpkin
  • 6 medjool dates, pitted and halved
  • 1 cup very hot water
  • 1/4 cup coconut sugar
  • 50g sunflower seed butter
  • 1/2 teaspoon bicarbonate of soda
  • 2 cups wholemeal spelt flour
  • 2 tsp GF baking powder
  • 1 tsp ground ginger
  • 1/2 teaspoon mixed spice
  • 1 medium, very ripe bananas
  • 1/4 cup pepitas

Place roughly chopped pumpkin into Thermal cooker or food processor and process until well chopped, Speed 6, 8 seconds.

Now add dates, water, sugar and bicarb in the Thermal cooker and cook at 110C on speed 2 until the mix comes to the boil (a few minutes), then a further 2 minutes.

Add in the banana and seed butter and start processing on speed 3 and working your way up to speed 5 for about 12 seconds, or until the mixture is fairly smooth and consistent.

(Do this in a saucepan over a medium heat with regular stirring and then transfer to a food processor or blender to do this without the thermal cooker)

In a large separate bowl mix together the flour, baking powder and spices (speed 5, 8 seconds).

Pour the pumpkin and date mix into the flour mix and fold together until all combined. Don’t over mix.

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Pour into lined loaf tin and sprinkle with the pepitas

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Place into a preheat 160C oven for 35mins or until an inserted skewer comes out clean.

Cool in tin for 10 minutes before transferring to a cooling rack. Allow to mostly cool before slicing. Serve on it’s own or even serve with some cream or ice cream for dessert.

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To make this cake Coeliac friendly replace the spelt with 1.5 cups of plain GF flour mix and 1/3 cup of almond/seed meal.

For a lower sugar version remove the coconut sugar and add another 2 dates.

This is a moist cake and freezes and defrosts beautifully – Enjoy 🙂

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