Baking

Pumpkin and cranberry loaf

Name: Pumpkin and cranberry loaf recipe
Yield: 10 slices
Ingredients: 1⁄2 butternut pumpkin (about 280 g), peeled and diced into 2cm cubes; 3 tablespoons freshly squeezed orange juice; 1 cup almond meal; 1 cup rolled oats; 1⁄2 cup buckwheat flour; 1 tablespoon psyllium husk; 1⁄4 teaspoon sea salt; 1 teaspoon baking powder; 1⁄4 teaspoon bicarbonate of soda; 1 teaspoon ground cinnamon; 1⁄4 teaspoon ground nutmeg; 2 organic eggs; 3 tablespoons coconut oil, melted; 3 tablespoons maple syrup; 3 tablespoons walnuts, coarsely chopped; 1⁄2 cup dried cranberries; 1 tablespoon pumpkin seeds; 1 tablespoon chia seeds; 1⁄2 cup strawberries, hulled and sliced; Tahini and/or honey, to serve (optional)

1 rating

10 slices

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by delicious. team

delicious. team

Dec 20, 2017

Weekend bake-ups are so good for the soul! This is such a handy recipe as the loaf will keep for a week in the fridge, or you can slice and freeze it for up to a month, just taking out a slice and toasting it when needed: leftovers are perfect for snacks. (If keeping the loaf in the freezer, place some baking paper between each slice.) The seed topping and tahini boosts the protein content to make this a complete meal. This recipe comes courtesy of Sally Fitzgibbons’ Summer Fit All Year Round.

1⁄2 butternut pumpkin (about 280 g), peeled and diced into 2cm cubes
3 tablespoons freshly squeezed orange juice
1 cup almond meal
1 cup rolled oats
1⁄2 cup buckwheat flour
1 tablespoon psyllium husk
1⁄4 teaspoon sea salt
1 teaspoon baking powder
1⁄4 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
2 organic eggs
3 tablespoons coconut oil, melted
3 tablespoons maple syrup
3 tablespoons walnuts, coarsely chopped
1⁄2 cup dried cranberries
1 tablespoon pumpkin seeds
1 tablespoon chia seeds
1⁄2 cup strawberries, hulled and sliced
Tahini and/or honey, to serve (optional)

Method

1.

Preheat the oven to 180°C.
2.

Grease a loaf tin and line it with baking paper.
3.

Place the pumpkin in a steamer set over a saucepan of gently boiling water, and steam until very soft, about 12–15 minutes.Transfer to a food processor or high-speed blender, then add the orange juice and blend until smooth. Set aside to cool for 5 minutes.
4.

Combine the almond meal, oats, buckwheat flour, psyllium husk, salt, baking powder, bicarbonate of soda, cinnamon and nutmeg in a large bowl. In a separate bowl, whisk the eggs for 30 seconds to 1 minute or until pale. Add the eggs to the dry ingredients, along with the pumpkin puree, coconut oil and maple syrup and mix thoroughly. Lastly, fold through the walnuts and cranberries.
5.

Spoon the mixture into the loaf tin and smooth with the back of a spoon. Sprinkle with the pumpkin seeds and chia seeds. Bake for 35–40 minutes or until a skewer inserted into the middle comes out clean and the loaf is slightly browned on top. Leave in the tin for 5 minutes, then turn it out and allow to cool before slicing.
6.

Serve 1–2 slices per person with sliced strawberries, drizzled with tahini and/or honey, if using.