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A moist, warmly spiced loaf made with pumpkin, ground almonds, cinnamon, ginger and nutmeg, topped with crunchy pumpkin seeds. It's naturally gluten-free and lightly sweetened with maple syrup, and it's lovely with a cup of tea on a chilly afternoon.
You'll need a 900g (2lb) loaf tin and baking paper.
1.
Heat the oven to 180°C (160°C fan) and line the loaf tin with baking paper.
2.
In a large bowl, whisk the oil, pumpkin purée, eggs, 80g yoghurt, maple syrup, vanilla and vinegar until smooth.
3.
Add the ground almonds, flaxseed, bicarbonate of soda and spices, and stir until just combined.
4.
Pour into the tin, smooth the top, and scatter with the pumpkin seeds.
5.
Bake until risen, golden and a skewer pushed into the centre comes out clean (50–60 minutes). If the top browns too quickly, cover loosely with foil after 30 minutes.
6.
Cool in the tin for 15 minutes, then lift out onto a wire rack to cool completely.
7.
Serve each slice with 50g Greek yoghurt.
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Storage information
Keep in an airtight container in the fridge for up to 5 days, as it's very moist. Freeze individual slices for up to 3 months, and defrost at room temperature or warm through in the microwave.
Tip
Extra festive: Add ½ tsp ground cloves, or top with a few extra pumpkin seeds and a dusting of cinnamon.
Cost-saving tips
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