Spiced pumpkin bread
Perfect take-along breakfast or snack
Ingredients
- 1 tin (425g) pumpkin purée
- 1 tsp finely grated fresh ginger
- 75 ml olive oil
- 100 g light muscovado sugar
- 1 mashed banana
- 225 g baking powder
- 3 tsp cinnamon
- 2 tbsp soya yoghurt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 200C / gas mark 6.
- In a small mixing bowl or a cup, mix the baking soda with the soya yogurt and set aside.
- In a large bowl, combine the pumpkin puree together with the 75g sunflower oil and 100g light muscovado sugar. Then stir in the remaining ingredients including the yogurt mixture until well combined.
- Bake in a greased, lined loaf tin for around 35-45 minutes or until a skewer comes out clean.
- Allow to cool on a wire rack before slicing.