If ginger cake or Parkin are up your street, then add this deliciously soft and spicy bread to your list of favourites. Only this version is better because it will slash the refined sugar content of the others! Of course it’s gluten and dairy free too. It’s too good not to share with you.
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| Prep Time | 15 Mins |
| Cook Time | 30-40 Mins |
| Servings |
Slices
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Ingredients
- 1.5 Cups gluten free flour I used 1 cup quinoa and 1/2 cup brown rice but others would work well too
- 1 Tsp bicarb of soda
- 1/2 Tsp xantham gum
- 1/2 Tsp ground cinnamon
- 1/2 Tsp ground cloves
- 1/2 Tsp ground nutmeg
- 1/2 Tsp ground allspice
- 1/2 Tsp ground ginger
- 1/2 Cup raw honey
- 1/2 Cup extra virgin olive oil
- 2 eggs Or a vegan egg replacement such as ground flax and water)
- 1 Cup Butternut squash purée
- 1 Cup Pecans, crushed Preferably activated
Ingredients
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Instructions
- Preheat the oven to 180oC.
- If you’re using a fresh squash, peel and cube it then steam, boil or roast until nice and squishy and blend to a purée. Reserve a cup for this recipe and save the rest for another day (it will freeze).
- Mix together the flours, bicarb and spices.
- In a separate bowl mix the honey, oil, eggs and then the puréed and slightly cooled squash.
- Mix the 2 together and add in the crushed pecans.
- Poor into a lined loaf tin and bake in your preheated oven for around 30-40 minutes until slightly browned and until an inserted skewer comes out clean.
- Cool in the tin for 10 minutes before turning out on a wire rack.
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