What a wonderful bread this is. Serve with soup or as a starter or snack. It could almost pass as cake...
1 cup toasted pumpkin seeds (pepitas)
2 cups flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt 2 tsp cinnamon
1 tsp ground ginger
2 cups cooked pumpkin
½ cup sugar
1/3 cup treacle brown sugar (demarera)
1/3 cup oil
2 large egg
¾ cup yoghurt or buttermilk
Preheat oven to 160 degrees. Toast pepitas by placing them on a baking tray in a 140 degree oven for 10 minutes. Keep a careful eye on them, they roast quickly. Remove from the oven and let cool. Retain ½ cup aside to sprinkle on bread.
In a food processor, pulse chop the remaining ½ cup to a course consistency. Puree pumpkin and set aside. Mix dry ingredients together. Stir sugars and pumpkin together. Process oil and eggs in food processor with a metal blade. Add dry ingredients, then pumpkin and pulse to blend. Add buttermilk or yoghurt. Line a loaf tin 15 cm with baking paper. Spray with oil. Bake bread for about 50 minutes or until well browned. Allow to cool in tin. Bread freezes very well, reheat if desired. Serves 8.
Where possible, try using organic ingredients to ensure complete chemical free bread.
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