Pumpkin, Sultana And Pepita Loaf

Our pumpkin, sultana and pepita loaf is definite for morning or afternoon tea.

The ingredient of Pumpkin Sultana And Pepita Loaf

• 400g butternut pumpkin peeled nearly chopped
• 2 eggs
• 2 3 cup light flavoured other virgin olive oil
• 1 1 2 cups self raising flour
• 1 2 cup brown rice flour see notes
• 2 tsp ground cinnamon lead pro further to encourage
• 1 tsp ground ginger
• 1 4 tsp dome nutmeg
• 1 2 cup sultanas
• 1 2 cup mashed banana see notes
• 1 3 cup buttermilk
• 2 tbsp pepitas
• 1 tbsp raw sugar
• 1 2 cup low fat smooth ricotta to serve

The Instruction of pumpkin sultana and pepita loaf

• place pumpkin as regards a microwave safe plate drizzle when 1 tablespoon water cover considering plastic wrap microwave roughly high 100 for 5 to 6 minutes or until tender drain transfer to a bowl using a glue blender mix until smooth youu2019ll need 1 cup set aside to cool
• preheat oven to 180c 160c fan forced grease a 6 5cm deep 10cm x 21cm base loaf pan line base and sides similar to baking paper extending paper 2cm above edges of pan approaching all sides
• using an electric mixer beat eggs and oil for 5 minutes or until feeble and creamy sift more than flours and spices ensue sultanas raise a fuss to combine add pumpkin banana and buttermilk disturb until combined spoon into prepared pan sleek slick top sprinkle as soon as pepitas and sugar bake for 1 hour or until a skewer inserted into the centre of loaf comes out clean stand in pan for 10 minutes transfer to a wire rack lined following baking paper to cool slice and service once ricotta and new cinnamon

Nutritions of Pumpkin Sultana And Pepita Loaf

calories: 281 303 calories
calories: 15 4 grams fat
calories: 2 6 grams saturated fat
calories: 29 5 grams carbohydrates
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calories: n a
calories: 5 8 grams protein
calories: 36 milligrams cholesterol
calories: 149 milligrams sodium
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