Wednesday, July 05, 2017

Pumpkin bread ... even easier than before

I posted this recipe for pumpkin bread about seven years ago. Today I wanted to make it again but felt somewhat disinclined to spend ages grating pumpkin! So I tried making it with cooked pumpkin instead and it worked JUST FINE. Yaaay for shortcuts. Enjoy ...

0.25 cup olive oil
2 eggs
0.5 teaspoon vanilla essence
1.5 cups wholemeal flour
1 teaspoon baking powder
0.5 teaspoon baking soda
1 teaspoon cinnamon
0.5 cup chopped nuts or pepitas (optional)
2 cups pumpkin, chopped and microwaved (or steamed) until soft

Beat oil, eggs and vanilla together. Add to sifted dry ingredients, nuts and mashed pumpkin. Bake in a greased loaf tin for 1 to 1.5 hours in a moderate oven (about 180 degrees Celsius).

Slather on some butter for a delicious yet nutritious weekday lunch.

No comments: