Low-Fat Pumpkin Loaf

Low-Fat Pumpkin Loaf

Your taste-buds will be tempted by the smell of nutmeg, ginger and cinnamon and met with a tantalising taste and texture. Made with pumpkin, pumpkin seeds, and LSA; this loaf is not only full of flavour, it is nutritious too!

  • 2 cups pumpkin, peeled and chopped
  • 1/2 tsp ground or grated nutmeg
  • 50g low-fat spread
  • 1 1/2 cups brown sugar
  • 1/2 a ripe banana, mashed
  • 2 eggs
  • 2 cups self-raising flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp grated nutmeg
  • 2 Tbsp Healtheries LSA
  • 2-3 Tbsp pumpkin seeds (optional)

Makes

1 loaf, 12 slices

Method

  1. First, make the pumpkin into a puree by microwaving, steaming or roasting until tender. Mash or puree in a food processor with the first measure of nutmeg (you can make the puree a day ahead if you wish). This should make at least 1 cup and you can save the rest for another use.
  2. Preheat the oven to 180(C). Lightly grease a loaf tin and line the base with baking paper.
  3. Beat the low-fat spread and brown sugar together until creamy, and mix in the mashed banana. Add the eggs one at a time and beat well. Mix in 1 cup of the pumpkin puree.
  4. Add the sifted flour, baking soda and spices, and the LSA. Fold together gently - do not overmix.
  5. Spoon mixture into prepared loaf tin.  Smooth the top.
  6. Sprinkle pumpkin seeds over the top if you wish. Bake for about an hour, or until a skewer inserted into the loaf comes out clean.

Serving Suggestions

This loaf is delicious served warm from the oven for a tasty snack on its own or with a scraping of low fat spread.

Nutritional Information

Average Quantity per Serve

Energy 1020kJ (245Cal)
Protein 4.7g
Fat, Total 6.1g
- Saturated 1.1g
Carbohydrate 41.3g
- Sugars 23.3g
Sodium 258mg

 

 
 
 
 
 

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