This is a nutrient dense loaf with a range of ingredients! Super tasty and easy to make. Enjoy for breakfast and ideal for lunch boxes too. Also freezes well which is why this recipe makes two loaves, otherwise you can halve the ingredients for one.
Preheat oven to 180°C conventional or 160°C fan bake.
Put the pumpkin in a steamer and cook until soft. Using whizz, blend with water and maple until smooth.
While waiting on pumpkin to cook, add all the dry ingredients to a large bowl and mix together.
Whisk the wet ingredients in a small bowl then add to the dry ingredients along with the pumpkin puree and mix.
Line two loaf tins with baking paper and spoon in the mixture. Can sprinkle pumpkin seeds over the top if desired. Bake for 35-40 minutes until brown on top.
Notes
Halve the ingredients for one loaf. This freezes well which is why I make two, once cooled I slice and free flow freeze!
