Pumpkin bread recipe
This bread is great on its own warm from the oven or toasted the next day and topped with jam or nut butter.
Prep time
15 mins
Cook time
45mins
Serves
12
Difficulty
Easy
- Butter or cooking spray for greasing
- 210g white spelt flour
- 210g wholemeal spelt flour
- 2 teaspoons bicarbonate of soda
- 2 teaspoons mixed spice
- 1 teaspoon ground ginger
- 0.5 teaspoon cinnamon
- 60g brown sugar
- 4 medium-range eggs, lightly beaten
- 425g can pumpkin puree
- 6 tablespoons honey
- 210ml olive oil
- 120g Greek yoghurt
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Preheat the oven to 180C/gas mark 4. Grease 2 x 450g loaf tins.
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In a large bowl, mix together all the dry ingredients. In a separate bowl whisk together the eggs, pumpkin puree, honey, olive oil and yoghurt.
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Pour the wet ingredients into the dry ingredients and fold together. Be careful not to over-mix.
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Pour the batter into the prepared tins and bake in the oven for 45 minutes or until a skewer inserted into the centre of the loaf comes out clean.
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Remove from the oven and allow to cool in the tin for 5 minutes. Turn onto a wire rack and allow to cool before serving.
