Spiced pumpkin tea bread
recipe
Spiced pumpkin tea bread
No commentsIngredients
- 250g pumpkin flesh, baked until tender, then pureed
- 60g chopped walnuts
- 225g Allinson strong bread flour
- 225g dark brown sugar
- 70g caster sugar
- 3/4 tsp of bicarbonate soda
- 1/2 tsp salt
- 1 tsp Schwartz ground nutmeg
- 1 tsp Schwartz ground cinnamon
- 100g unsalted President butter, melted
- 75mls coconut milk
- 50g flaked coconut
Directions
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- Preheat oven to //Gas Mark
- Spread walnuts in a single layer on a Pyrex non-stick oven tray. Toast in the preheated oven for to minutes, or until lightly browned. Set aside to cool.
- In a large bowl, stir together the flour, brown sugar, caster sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, 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 hour and minutes in the preheated oven, or until a toothpick inserted in the centre comes out clean.
Source: National Baking Week
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