Sick of banana and carrot cakes? Why not try this delicious pumpkin loaf for something different.
Ingredients
- 650g butternut pumpkin, peeled, deseeded
- 100g butter, softened
- 1 1/2 cups brown sugar
- 2 eggs
- 2 cups self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon MasterFoods® Nutmeg Ground
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Method
- Step 1Preheat oven to 180°C. Grease base and sides of a 6cm deep, 10.5cm x 20.5cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
- Step 2Wash and cut pumpkin into 4cm pieces. With water clinging, place pumpkin in a single layer on a microwave-safe plate. Cover with plastic wrap. Microwave on HIGH (100%) for 3 to 4 minutes or until pumpkin is tender. Set aside to cool. Drain and place cooled pumpkin in a food processor. Process until smooth (you should have 1 cup).
- Step 3Using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs and beat until well combined. Stir in pumpkin.
- Step 4Sift flour, bicarbonate of soda, cinnamon, nutmeg, ginger and cloves over pumpkin mixture. Stir gently to combine. Spoon into prepared pan. Smooth surface. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Lift onto a wire rack. Serve warm or cold.
- High protein
Nutrition
1300 kj
Energy
10g
Fat Total
6g
Saturated Fat
6g
Protein
386.96mg
Sodium
28g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
- Author: Simone Nicholls (Reader)
- Image credit: Louise Lister & Ben Dearnley
- Publication: Super Food Ideas
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