Pumpkin would have to be one of my favourite vegetables. My girls and I love pumpkin scones so I thought I would give this pumpkin bread a go. It is made with wholemeal flour and as an added bonus has a serve of vegetables. I used Jimmy’s Wholemeal Atta Flour to make this bread as it is a finer wholemeal flour. If you are using any other wholemeal flour just sift the flour before measuring to remove the remaining husk. My eldest daughter ( known as the fussy one 🙂 ) loved it. Enjoy 🙂
Pumpkin Bread
- 1 3/4 cups wholemeal flour
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon bi carb soda
- 2 eggs, lightly beaten
- 1/2 cup pure maple syrup
- 1 cup mashed pumpkin
- 1/3 cup of milk ( I used rice milk )
- 1/4 cup rice bran oil
In a large bowl sift flour, baking powder, bi carb and spices together. Whisk in eggs, maple syrup, pumpkin, milk and oil until well combined. Pour mixture into a loaf pan and bake in a 180 degree oven for 45-50 minutes.