Pumpkin bread recipe
This bread is great on its own warm from the oven or toasted the next day and topped with jam or nut butter.
- Butter or cooking spray for greasing
- 210g white spelt flour
- 210g wholemeal spelt flour
- 2 teaspoons bicarbonate of soda
- 2 teaspoons mixed spice
- 1 teaspoon ground ginger
- 0.5 teaspoon cinnamon
- 60g brown sugar
- 4 medium-range eggs, lightly beaten
- 425g can pumpkin puree
- 6 tablespoons honey
- 210ml olive oil
- 120g Greek yoghurt
Preheat the oven to 180C/gas mark 4. Grease 2 x 450g loaf tins.
In a large bowl, mix together all the dry ingredients. In a separate bowl whisk together the eggs, pumpkin puree, honey, olive oil and yoghurt.
Pour the wet ingredients into the dry ingredients and fold together. Be careful not to over-mix.
Pour the batter into the prepared tins and bake in the oven for 45 minutes or until a skewer inserted into the centre of the loaf comes out clean.
Remove from the oven and allow to cool in the tin for 5 minutes. Turn onto a wire rack and allow to cool before serving.