Homemade Pumpkin Nut Loaf is one of those old fashioned recipes that has been around forever, but no one thinks to make. Pumpkin in cakes makes it so moist and ‘heavy’… So you don’t need any icing, just a little spread of butter on a warm slice will be perfect! Healthy, yummy, delicious and served warm on a cold morning with your cuppa is perfect way to start your day.
Homemade Pumpkin Nut Loaf
Moist pumpkin loaf with crunchy nuts, warmly spiced, perfect for breakfast or an afternoon snack.
4
servings20
minutes50
minutes280
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
500 gram Pumpkin -Butternut 1/ 1/2 cups puree
125 ml Honey
90 gram Brown sugar
125 ml Macadamia oil
80 gram Dates-chopped
60 gram Walnuts-chopped
125 gram Plain flour
150 gram Wholemeal flour
2 tsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Ground cloves
20 gram Wheatgerm
Directions
- Preheat the oven to 180 degree. Grease and base-line a 23.5 x 13.5 x 7 cm loaf tin.
- Peel pumpkin remove the seeds and cut into chunky pieces. Cook the pumpkin until tender, drain well and mix to a puree in a food processor or electric blender.
- Measure 1 1/2 cups pumpkin puree and place into a large mixing bowl.
- Add honey, sugar, oil, chopped dates and walnuts to the pumpkin puree and mix well with a wooden spoon until evenly combined.
- Into a second mixing bowl, sift the flours, baking powder, cinnamon and cloves. Add any wheat husks that are left in the sieve to the bowl.
- Add the sifted dry ingredients and the wheatgerm to the pumpkin mixture and stir well until just combined.
- Pour the mixture into the prepared tin and bake for 1 hour, or until warm skewer inserted in the centre comes out clean.
- Cool in the tin, standing on a wire rack, for 10 minutes, then turn bread out onto the rack to fully cool.
- Serve sliced, spread with butter and/or jam or honey if desired.
Notes
- The pumpkin may be cooked by boiling or steaming or for speed and convenience, place it in a clean food storage bag and cook in the microwave oven, on high.
- Pumpkin Nut Bread is suitable for freezing up to three months
Alright, I get where you’re coming from, and yeah, science and religion don’t always line up neatly. But bringing it…