Spiced Pumpkin Tea Bread
| Serves: | 1 loaf |
|---|
Ingredients
- 1tsp ground nutmeg
- 1tsp ground cinnamon
- 250g pumpkin flesh, cooked until tender, then puréed
- 60g chopped walnuts
- 225g strong flour
- 225g dark brown sugar
- 70g caster sugar
- 3⁄4tsp of bicarbonate soda
- 1⁄2tsp sea salt
- 100g Unsalted Butter, melted
- 75ml coconut milk
- 50g flaked coconut
Equipment
- Pyrex Non-Stick Baking Tray
- Pyrex Mixing Bowl
- Pyrex Loaf Pan
Method
- Preheat oven to 350°F/175°C/Gas Mark 4.
- Spread walnuts in a single layer on a Pyrex Non-Stick Oven Tray. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to Cool.
- In a large Pyrex Mixing Bowl, Stir together the flour, Brown sugar, caster sugar, Baking soda, sea salt, ground nutmeg and ground cinnamon.
- Add the pumpkin purée, butter, and coconut milk, and Mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Turn into the Pyrex Loaf Pan.
- Bake for 1 hour and 15 minutes in the preheated oven, or until a skewer inserted in the centre comes out clean.
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