Pumpkin Walnut Bread
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 1 hour
- 3/4 cup sultanas
- 2.5 cups cake flour
- 3 teaspoons baking powder
- 1 cup brown sugar
- 3/4 cup walnuts, toasted and chopped roughly
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon fine salt
- 1.5 cups pureed pumpkin
- 1.5 cups buttermilk
- 1 teaspoon vanilla extract
- 200ml/7flozs. coconut oil
- 3 large eggs, at room temperature
- 2 tablespoons pepitas
Step 1 - Preheat oven to 180C/350F and line a loaf tin with parchment or a liner. Soak the sultanas in a cup of hot water for 10 minutes. Drain. Meanwhile whisk the flour, baking powder, brown sugar, walnuts, cinnamon, nutmeg, ginger and salt. Puree the pumpkin with the buttermilk, vanilla, coconut oil and eggs.
Step 2 - Make a well in the flour and stir in the pumpkin mixture along with the drained sultanas. Stir until just combined and then scoop into the prepared tin. Sprinkle with pepitas and bake for 1 hour. Serve warm with butter.