Perfect Pumpkin Bread

Perfect Pumpkin Bread

Wet ingredients:

  • 2 eggs
  • 7.5 oz pumpkin puree
  • 200ml sugar-free applesauce (I used a jar of baby food!)
  • 50 ml oil (sunflower, olive, coconut – you choose. Alternatively, you could try omitting this and upping the applesauce to 250ml)
  • 1/3 cup orange juice (about 1 orange’s worth. For an extra, aromatic kick of orange, finely grate the zest and add to the dry ingredients)
  • 1 tsp vanilla

Dry ingredients:

  • 2 cups wholemeal flour of choice (I used a mixture of wheat, barley and buckwheat)
  • 3 tsp (1 tbsp) baking powder
  • 1 tsp salt
  • ¾ cup granular sugar substitute (such as stevia, xylitol, erithritol or splenda – make sure it’s equivalent to sugar in volume and sweetness)
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp mixed spice

Topping (optional)

  • 1 egg
  • 2 tbsp granular sugar substitute
  • 1 tbsp each pumpkin seeds, sunflower seeds and flaxseeds.
  • ½ tsp cinnamon
  1. Preheat oven to 180/350. Spray a 9×5 inch loaf pan with non-stick spray, or line with greaseproof paper and brush with oil.
  2. In a medium bowl or jug, beat together the wet ingredients till smooth and well-combined.
  3. In a large bowl, mix together the dry ingredients till well-combined (I’m too lazy to sift, so I just dry whisk everything to get rid of lumps and ensure even distribution of ingredients).
  4. Add wet mixture to dry mixture and mix together with a fork till well combined.
  5. Pour into prepared loaf tin.
  6. Blitz topping ingredients in a blender until seeds are ground but still fairly chunky. Spread this mixture over the top of the unbaked loaf.
  7. Bake for about 1 hour or until a skewer inserted into the centre comes out clean. The topping should be dark brown in colour, but not burnt!

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