Spiced Pumpkin & Walnut Tea Loaf
Toasting the walnuts brings out even more flavour from them. You can skip this if you don't want to toast them!
Servings 8
Calories 430kcal
Ingredients
- 60 g chopped walnuts
- 225 g plain flour
- 225 g dark brown sugar
- 70 g caster sugar
- ¾ tsp bicarbonate of soda
- ¾ tsp salt
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 200 g canned pumpkin purée
- 100 g unsalted butter melted
- 75 ml coconut milk
- 50 g sultanas
Instructions
- Preheat the oven to 180C/Gas 4.
- Spread the walnuts out on a baking sheet and toast for 8-10 minutes. Set aside to cool.
- In a mixing bowl, stir together the flour, brown sugar, caster sugar, bicarbonate of soda, salt, nutmeg and cinnamon.
- Add the pumpkin purée, melted butter and coconut milk. Stir everything together until incorporated.
- Fold in the toasted walnuts and sultanas.
- Pour the mixture into a 1lb loaf tin.
- Bake for 1hr 15 minutes or until a skewer comes out clean.
- Cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
Nutrition
Serving: 1 | Calories: 430kcal | Carbohydrates: 67g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 231mg | Fiber: 2g | Sugar: 41g