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.
How your little one can help
"I can help measure out the spices and mix the ingredients."