Pumpkin, ginger and cinnamon bread

Here I indulge my love of all things ginger! Don’t you love this warm colour and spice?! And it goes so well with pumpkin it would be a sin not to pair them… Here is your week-end recipe, just in time!

Libby’s pumpkin purée is a very ubiquitous ingredient in the UK and it is a great product to use when winter makes fresh fruit a bit more scarce… So this is a cupboard or pantry recipe, unashamedly quick and practical.

Ingredients list:

• Eggs, 3
• Libby’s pumpkin purée, 3/4 of a jar
• Brown sugar, 150g
• Rapeseed oil, 100ml
• Self-Raising Gluten free flour mix, 150g
• Bicarbonate of soda, 1 tsp
• Ground ginger, 1 generous Tbsp
• Cinnamon, 1 Tbsp
• Vanilla extract

Blend the eggs with sugar and pumpkin purée.

Add the oil, then the flour mixed with the bicarbonate.

Blend in the spices. I use a robot for that but you can make do with a hand whisk because all the ingredients are very easily blendable.

Pour the mix into a rectangular pan and bake for 30 minutes at 180°.

This is a lovely and light cake with lots of seasonal spices, perfectly suited to the winter and delicious with a cup of chai latte or coffee latte.

Because it is rather low in sugar and has no dairy in it, I will still call it a bread but it is as indulgent as it gets! The pumpkin purée makes it very moist and similar to a gingerbread. Just a nice, healthy twist on it…

NO butter, no dairy, no gluten! No fun?! Actually plenty of taste – As I said I DO love all things ginger…