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Spiced Pumpkin Ginger Loaf with Maple Syrup

Spiced Pumpkin Ginger Loaf with Maple Syrup

A Wintery recipe with spices, pumpkin and maple syrup that will be enjoyed by all.

Prep: 30 MINUTES
Cook Time: 35 MINUTES
Serves: 1 LOAF

Method

Preheat oven to 160C

Place pumpkin in a large saucepan of boiling water and cook for 20 mins or until tender. Drain, mash lightly well and set aside to cool

Place the eggs and sugar in a large bowl and whisk using a hand beater for 8 mins or until very light and fluffy

Place the spices, polenta, almond meal and baking powder in a second large bowl and mix well to combine

Gently fold in the egg mix

Add the pumpkin and glace ginger stir to combine

Pour into a lightly greased loaf tin lined with non stick baking paper

Cook for 35 mins or until a skewer inserted in the centre comes out clean

Remove from the oven

Using the same skewer make wholes int eh top of the cake and pour over the maple syrup

Allow to loaf to cool completely in the tin before removing to slice.

Ingredients

1/2 small butternut pumpkin, (600g) peeled , deseeded and cut into 2cm cubes

6 eggs

1 cup brown raw sugar

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1/4 cup glace ginger, chopped

1 cup instant polenta

1 1/2 cup almond meal

2 teaspoons baking powder

1/2 cup maple syrup

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