This loaf is free from refined sugars but still nice and sweet thanks to the apple juice, dates and pumpkin. It’s also dairy free. You can slice it and keep it in the freezer for packed lunches. Alter fruit and nut choices to suit.
|1 cup||Apple juice|
|200 g||Dates, roughly chopped|
|300 g||Sultanas (Main)|
|1 cup||Pumpkin, cooked, mashed|
|1||Egg, lightly whisked|
|1 ½ cups||Self raising flour|
|1 tsp||Baking soda|
|1 tsp||Mixed spice|
|½ cup||Walnuts, roughly chopped|
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- Preheat oven to 180C. Combine apple juice, dates and sultanas, bring to boil and simmer for three minutes. Cool.
- Mix in cooked, mashed pumpkin and egg, then combined flour, baking soda, mixed spice and walnuts.
- Pour batter into a lined 23cm loaf pan and bake for 1 hour.