|
|
spiced pumpkin and honey bread
15 minutes prep. 
2 hours cooking
Serves 8 |
Ingredients
- 400g peeled butternut pumpkin, cut into 3cm pieces
- 2 eggs
- 2 tbs runny honey
- 1/3 cup (80ml) sunflower oil
- 1/2 cup (125ml) buttermilk
- 150g pumpkin seeds (pepitas)
- 250g white spelt flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp mixed spice
Honey-ribboned labneh
- 500g Greek yoghurt
- 1/4 cup (60ml) runny honey
Method
- For the honey labneh, line a fine sieve with muslin or a clean Chux cloth. Set over a bowl and add yoghurt. Fold up edges to cover yoghurt, weigh down with a plate and chill overnight to drain. The next day, fold through honey and chill until needed
- Preheat the oven to 160°C. Grease a baking tray and line with baking paper. Grease a 20cm x 10cm loaf pan and line with baking paper, allowing 3cm to overhang the long edges.
- Spread pumpkin across prepared tray. Bake for 20-25 minutes or until very tender. Set aside to cool, then transfer to a food processor and whiz until smooth. Add eggs, honey, oil, buttermilk and half the pepitas, and whiz to combine. Add dry ingredients and pulse to comb
-
Pour batter into prepared pan and sprinkle with remaining 75g pepitas. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in pan.
-
Remove from pan, slice and serve with labneh
