Is it just us, or does winter scream pumpkin at your from time to time? No? How about loaf? If it doesn’t, just trust us. This is the loaf of winter kings and queens. Fibre and veggie rich kings and queens – no gold, we’re afraid, but this is almost as good.
This loaf by Jacqueline Alwill is super versatile and can be topped with butter, cheese, nut butter or tahini, extra fruit like banana, or simply baked, sliced and popped in the freezer for when you want to have a super nutritious snack on hand. Enjoy and don’t forget to share your creations with #nakedeats and #nakedfoods!
Pumpkin Prune Loaf
GF : DF : RSF: NUT FREE
- 500g pumpkin (once peeled and deseeded comes to 400g / 3 cups grated)
- 1 cup (200g) pitted prunes
- 1 ½ cup rice flour (can sub for buckwheat flour but it does take a lot of the flavour away)
- ½ cup shredded coconut
- ⅓ cup honey
- 1 ¼ cup olive oil
- 1 cup pumpkin seeds
- ½ tsp baking powder
- 1 tsp bicarb soda
- 2 tsp cinnamon
- 3 eggs
- 1 tsp vanilla
- Preheat oven to 180C and line a large loaf tin (approx 15x22cm) with greaseproof paper.
- Peel, deseed and grate pumpkin into a large bowl. Chop prunes in half and add to bowl with olive oil, honey, eggs, vanilla.
- Sift the flour, cinnamon, bicarb soda, baking powder, and salt together, then add shredded coconut.
- Combine both mixtures and fold in the pumpkin seeds (sparing a small handful). Pour into a loaf tin and sprinkle with extra pumpkin seeds and bake for 1 hour 15 minutes.
- Allow to cool in tin for 20 minutes, then remove from tin to cool completely on a wire rack. Slice and serve or freeze in pieces for up to 2-3 weeks ready for snacks and treats!
Let us know what you think by sharing your creations with #nakedeats and #nakedfoods!