OH PUMPKIN…

Jacqueline Alwill

Brown Paper Nutrition

Recently the very lovely Vic (@nutrition4foodies) joined The Brown Paper Bag team and boy is she bringing some beautiful things to the table. In particular, some delicious loaves of all sorts of goodness! So today whilst I introduce you to Vic, let me also introduce you to her PUMPKIN PECAN LOAF. This little winner has touched on all the ingredients I absolutely adore, but I’ll just highlight the two that make the loaf what it is, so you have some nutritional nuggets to take away with you…

PUMPKIN : one of my favourite vegetables, pumpkin is grounding and rich in both alpha and beta carotenes which are powerful phytonutrients.

PECANS : are rich in plant sterols which are great for cholesterol management. They’re also bursting with oleic acid for a healthy cardio vascular system.

HEAVEN!

So without further ado…meet the PUMPKIN PECAN LOAF. Bit of weekend baking inspiration for you.

J x

PUMPKIN PECAN LOAF

Makes 1 loaf

3 cups (300g) grated pumpkin
2 cups almond meal
1/2 cup besan flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
3 eggs
1/3 cup coconut oil, melted
1 tablespoon maple or rice malt syrup
1/2 cup shredded coconut
3/4 cup pecans, half chopped, half left as whole pecans

Preheat your oven to 170C and line a loaf tin with baking paper.
In a large mixing bowl, combine almond meal, besan flour, baking powder, cinnamon, nutmeg and ginger and stir gently.
Place eggs, coconut oil and maple/rice malt syrup in a small bowl and whisk well.
Add grated pumpkin to egg mix then fold into dry ingredients.
Fold through chopped pecans and shredded coconut.
Pour into lined loaf tin, top with remaining pecans and bake for 45-50 minutes or until skewer comes out clean.
Allow to cool in tin for 10 minutes, then remove and place on wire rack for 30 minutes.
Slice and serve as is or topped with your favourite sweet or savoury accompaniments, it works well with both.
Store in airtight container out of fridge for 2-3 days or refrigerated up to one week. Always warm or toast prior to serving.