Spiced pumpkin, carrot and walnut loaf
500g pumpkin, peeled and cut into 2cm pieces
2 tsp olive oil
¼ tsp bicarbonate of soda
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
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.