Pumpkin bread
Ready in:
1 hrs 45 min
Difficulty
easy
Servings
8
Free from
gluten, soy, corn
Ingredients
- 180g Mum’s Mill Quick Bread Mix
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- pinch of salt
- 1 medium pumpkin
- 3 tablespoons honey
- 2 eggs
- 1 teaspoon vanilla extract
- 50g butter, melted
- 50ml (scant ¼ cup) milk (we used rice milk)
For the decoration:
- coarsely chopped almonds
Step by Step Instructions
Step 1
Preheat the oven to 200°C/400°F/Gas 6. Cut the pumpkin into pieces and bake in the oven for about 45 minutes until soft. Take out the pumpkin, let it cool.
Step 2
Reduce the oven temperature to 165°C/325°F/Gas 3.
Step 3
Peel off the skin of the pumpkin pieces. Puree 215g of the pumpkin and then mix this puree with the other ingredients in a bowl. Stir in the Mum’s Mill Quick Bread Mix last.
Step 4
Grease a loaf pan and then pour the dough into the pan.
Step 5
Bake for 55 minutes at 165°C/325°F/Gas 3 (after about 25 minutes, sprinkle the chopped almonds on top and continue to bake).
Step 6
Allow the cake to cool completely before slicing.
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