Pumpkin, date and almond loaf

Serving Size: 1 loaf or 8 serves

Pumpkin, date and almond loaf

Ingredients

  • • 2 cups raw grated pumpkin
  • • 1 cup dates, chopped (I blitz mine in the Vitamix)
  • • 2 cups almond meal (I blitz my own almonds in my Vitamix and leave them chunky)
  • • 3 eggs
  • • ¼ cup coconut oil
  • • 2 teaspoons ground cinnamon
  • • ½ teaspoon ground ginger
  • • Pumpkin seeds to garnish

Instructions

  1. Preheat your oven to 150 C fan forced or 170 C no fan.
  2. Combine pumpkin, eggs, coconut oil, cinnamon, ginger and sultanas.
  3. Add almond meal and mix through.
  4. Pour into a loaf tin lined with baking paper and sprinkle pumpkin seeds on the top.
  5. Bake for 1 hour or until cooked through.
  6. Remove from the oven and let cool for 20 minutes before turning out onto a cooling rack.
  7. Spread with organic butter (0ptional) to serve.