Cinnamon Pumpkin Bread
This lightly-spiced pumpkin bread makes a delicious alternative to a traditional banana bread and it’s so easy to prepare. If your child isn’t keen on pumpkin, try offering him some even so, as the pumpkin flavour is very mild.
3 tablespoons milk
95 g (1/2 cup) brown sugar
125 ml (1/2 cup) olive oil
155 g (1 cup) grated pumpkin
1 banana, mashed
55 g (1/2 cup) ground almonds (almond meal)
40 g (1/3 cup) chopped walnuts (optional)
1/2 cup wholemeal self-raising flour
2/3 cup self-raising flour
1/2 - 1 teaspoon ground cinnamon
Butter, to serve
- Makes 1 loaf
Preheat the oven to 160C. Grease and line a 20cm loaf tin.
Whisk together the eggs, milk, sugar and oil. Stir in the pumpkin, mashed banana, almonds and walnut (if using). Add the flours and cinnamon, and stir until combined.
Transfer the mixture to the prepared loaf tin and bake for about 50 minutes or until a skewer inserted into the centre comes out clean. Leave in the tin until the bread cools completely.
Once cooled, serve with butter.