Ginger, Apple, Pumpkin Loaf

SERVES: 12

Ingredients:

110g self raising flour (I’ve also tested this with gluten-free flour and it works well)

100g ground almonds

3 medium eggs

100g light brown soft sugar

150g pumpkin puree (see introduction)

1 small apple, grated

1tsp ground ginger

1/2 tsp cinnamon

1 inch piece of fresh ginger, grated (optional)

You can buy tins of pumpkin puree around Halloween but I normally just cook and then puree butternut squash or leftover pumpkin. Do buy it ready chopped if you struggle with sore wrists as pumpkin and squash can be extremely tough to deal with – all jack-o-lanterns in our house are made by my husband.

Whilst this lovely loaf is still very much a treat, using pumpkin, apple and ground almonds means that it is a little lighter and more nutritious so you can have your cake and eat it!

Method:

Whisk the eggs and sugar together until pale and fluffy. Add in the flour, almonds, pumpkin puree and spices and beat again.

Fold the grated apple in and spoon the mixture into a well greased loaf tin.

Bake at 180C/375F for 25-30 minutes or until well risen and firm to touch.

Allow to cool before slicing and serving.