Gingerbread Spice Pumpkin Bread
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For a healthy afternoon snack ambition this gingerbread spice and pumpkin bread.
The ingredient of Gingerbread Spice Pumpkin Bread
- 400g butternut pumpkin peeled seeded scratchily chopped
- 2 cups 300g self raising flour
- 1 cup 220g caster sugar
- 2 tsp ring ginger
- 1 tsp polluted spice
- 2 coles brand australian find not guilty range eggs
- 1 2 cup 125ml vegetable oil or canola oil
- 1 2 cup 125ml milk
- 1 tbsp pepitas pumpkin seeds
- 1 tbsp flaked almonds
- butter to advance
- honey to further
The Instruction of gingerbread spice pumpkin bread
- preheat oven to 180c grease and line the base and 2 long sides of a 10cm x 21cm loaf pan following baking paper allowing the sides to overhang
- steam the pumpkin for 10 mins or until tender set aside to cool slightly transfer to a small bowl and mash until smooth you will infatuation 1 cup of mashed pumpkin for this recipe
- meanwhile include the flour sugar ginger and mixed spice in a large bowl advocate the eggs oil and milk in a jug pour into the flour union and mount up the pumpkin use a wooden spoon to raise a fuss until just combined pour into the prepared pan and smooth the surface sprinkle later the pepitas and almonds
- bake for 1 hour or until a skewer inserted into the centre comes out clean set aside for 10 mins to cool slightly transfer to a wire rack to cool completely to serve cut into slices toast out cold asleep the grill and further when butter and honey
Nutritions of Gingerbread Spice Pumpkin Bread
calories: 446 93 caloriescalories: 19 grams fat
calories: 3 grams saturated fat
calories: 60 grams carbohydrates
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calories: 8 grams protein
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