Warm, spiced, and wonderfully moist, this pumpkin loaf is the perfect bake to enjoy with the family. Packed with seasonal flavour and a hint of sweetness, it makes a comforting treat for breakfast, a snack, or even dessert. Slice it up and serve with a cup of tea for a cosy moment everyone will love!
Ingredients:
250g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
2 medium eggs
100ml olive oil
200g cooked pumpkin purée
1 medium ripe banana - mashed
75g raisins or chopped dates
1 medium apple - peeled and grated
1 tsp vanilla extract
3 tbsp whole milk (or plant milk)
Directions:
Preheat oven to to 180°C (160°C fan). Grease and line a 2 lb loaf tin with baking paper.
In a large bowl, combine the flour, baking powder, bicarbonate of soda, cinnamon, ginger, and nutmeg.
In another bowl, whisk together the eggs, oil, pumpkin purée, mashed banana, grated apple, vanilla extract, and milk until smooth.
Pour the wet mixture into the dry mixture and fold gently until just combined (not overmixing). Stir in raisins or dates if using.
Spoon the batter into the prepared tin and smooth the top. Bake for 45–55 minutes, or until a skewer inserted in the centre comes out clean.
Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
