Spiced Pumpkin, Pecan, Ginger & Date Loaf
A subtle twist to an old classic, this pumpkin loaf is gorgeously moist & flavoursome, and a great way to use up any pumpkin scraps lying around this Halloween! It would also work with butternut squash for all-year-round enjoyment. To make the pumpkin puree, remove any seeds from the pumpkin guts and generously sprinkle the flesh with cinnamon and allspice. Roast for 30-40 mins until soft then blend! The puree can be kept in the fridge or frozen for future use.
Servings: 1 loaf
Time: 1 hour 20 minutes
Ingredients
Dry:
150g wholemeal flour
100g plain flour
50g ground almonds
150g coconut sugar
3 tbsp ground ginger
2 tsp cinnamon
1 tsp nutmeg
1 tbsp chia seeds
1 tsp baking powder
1 tsp bicarbonate of soda
Wet:
4 tbsp coconut oil
300g pumpkin puree
100ml plant-based milk
1 inch grated ginger root
Extras:
50g pecans, roughly chopped
50g soft dates, chopped
20g pumpkin seeds
Method
Preheat oven to 180C fan and line a loaf tin with baking paper.
Combine dry ingredients together in a large mixing bowl apart from the pecans and pumpkin seeds.
In a small saucepan, melt coconut oil and then stir in the pumpkin puree, milk and grated ginger. Add to dry mixture and combine well to create a smooth mixture. Finally, add the pecans, chopped dates, and pumpkins seeds.
Pour into a loaf tin and decorate the top with any pumpkin seeds or pecans. Push these slightly under the surface so they don’t catch on baking.
Bake for 50 minutes then test with a knife to check it comes out clean. Leave to stand for 10 minutes then turn out to cool on a wire rack.
Slice & enjoy. Delicious as an afternoon snack, either fresh or toasted. Spice it up with some sliced banana, cinnamon and a drizzle of maple syrup.