Gingerbread Spice Pumpkin Bread

For a healthy afternoon snack try this gingerbread spice and pumpkin bread.

The ingredient of Gingerbread Spice Pumpkin Bread

• 400g butternut pumpkin peeled seeded coarsely chopped
• 2 cups 300g self raising flour
• 1 cup 220g caster sugar
• 2 teaspoons ground ginger
• 1 teaspoon mixed spice
• 2 coles brand australian free range eggs
• 1 2 cup 125ml vegetable oil or canola oil
• 1 2 cup 125ml milk
• 1 tablespoon pepitas pumpkin seeds
• 1 tablespoon flaked almonds
• butter to serve
• honey to serve

The Instruction of gingerbread spice pumpkin bread

• preheat oven to 180c grease and line the base and 2 long sides of a 10cm x 21cm loaf pan with baking paper allowing the sides to overhang
• steam the pumpkin for 10 mins or until tender set aside to cool slightly transfer to a small bowl and mash until smooth you will need 1 cup of mashed pumpkin for this recipe
• meanwhile combine the flour sugar ginger and mixed spice in a large bowl whisk the eggs oil and milk in a jug pour into the flour mixture and add the pumpkin use a wooden spoon to stir until just combined pour into the prepared pan and smooth the surface sprinkle with the pepitas and almonds
• bake for 1 hour or until a skewer inserted into the centre comes out clean set aside for 10 mins to cool slightly transfer to a wire rack to cool completely to serve cut into slices toast under the grill and serve with butter and honey

Nutritions of Gingerbread Spice Pumpkin Bread

calories: 446 93 calories
calories: 19 grams fat
calories: 3 grams saturated fat
calories: 60 grams carbohydrates
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calories: 8 grams protein
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