Pumpkin bread

As promised in our special about walnuts, we owe you a recipe. Well, here we go: a lovely recipe for a spiced and sweet bread, made with walnuts. Serve with soup or tea or have as a snack, with or without butter.

Ingredients

• 450 g/1lb strong bread flour
• 450g/1lb dark brown sugar
• 100g/4oz walnuts, chopped
• 2 tbsp runny honey
• 1 tsp salt
• 1 tsp ground cinnamon
• 1½ tsp bicarbonate of soda
• 1 tsp ground nutmeg
• 225ml/8fl oz melted spread (soya or sunflower; pref. organic)
• 500g/1lb 2oz pumpkin flesh, cooked until tender and then puréed
• 50g/2ozflaked coconut
• 150nl/5fl oz coconut milk

Preparation

• Preheat the oven to 180°C/350°F or gasmark 4.
• Take two loaf tins of 25x11 cm/10x4½in and lightly grease them.
• Toast the chopped walnuts in the oven for 8-10 minutes by spreading them in a single layer on ungreased baking paper. They're done when they are lightly browned.
• Remove from the oven and allow to cool.
• Take a large bowl and stir the following ingredients together: flour, honey, sugar, salt, cinnamon, nutmeg and bicarbonate of soda.
• Add the pumpkin purée, coconut milk and spread, and mix all this until the flour is completely absorbed. Then fold in the toasted walnuts and the coconut flakes.
• Divide the mixture over the two loaf tins and bake for about 1¼ hrs. Check if they are done by inserting a toothpick into the centre of the loaves. It should be clean when it comes out. If done, remove the tins from the oven and cover tightly with foil for about ten minutes. Then remove the foil and turn out the loaves from the tin onto a wire rack. Cover them with foil, loosely, allow to cool and cut into slices before serving.

Enjoy!

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