Spiced pumpkin, carrot and walnut loaf

Prep 0 h : 15 m
Cook 1 h : 45 m


  • 500g pumpkin, peeled and cut into 2cm pieces

    2 tsp olive oil

    ¼ tsp bicarbonate of soda

    80g butter

    4 tbsp pure maple syrup

    2 eggs, beaten lightly

    180g carrot, coarsely grated

    225g self-raising flour

    120g almond meal

    50g coarsely chopped walnuts

    2 tbsp white chia seeds

    2 tsp ground cinnamon

    ¼ tsp ground ginger

    ¼ tsp ground nutmeg

    50g pumpkin seeds

    2 tbsp pure maple syrup

    Orange maple ricotta

    240g ricotta

    ¼ tsp finely grated orange rind

    1 tbsp pure maple syrup


  • Preheat oven to 180°C.

    Line an oven tray with baking paper.

    Grease a 10cm x 21cm loaf pan; line base and long sides with baking paper.

    Place pumpkin on tray, drizzle with oil; toss to coat.

    Bake pumpkin for 30 mins or until tender.

    Transfer pumpkin to a bowl; mash or process until smooth. (You’ll need 1 cup pumpkin puree) Cool slightly.

    Meanwhile, combine yogurt and soda in a glass bowl.

    Stand for 5 mins or until yogurt expands.

    Melt butter and maple syrup in a small saucepan over medium heat until combined; cool for 10 mins.

    Combine pumpkin puree, egg and carrot in a medium bowl.

    Stir in butter mixture then gently fold in yogurt mixture.

    Combine flour, almond meal, walnuts, chia seeds and spices in a large bowl; make a well in the centre.

    Gently fold pumpkin mixture into dry ingredients until just combined.

    Do not over mix.

    Spoon mixture into pan; smooth top.

    Sprinkle with pumpkin seeds; cover pan with foil.

    Bake loaf for 45 mins.

    Remove foil; bake for a further 15 mins or until a skewer inserted into the centre comes out clean.

    Leave loaf in pan for 10 mins before turning, top-side up, onto a wire rack to cool.

    Meanwhile, make orange maple ricotta by processing all the ingredients until smooth.

    Serve sliced loaf with orange maple ricotta, drizzled with maple syrup.