Pumpkin crumble loaf recipe

This sweet and delicious loaf offers many health benefits: magnesium-rich pepitas in the topping, plenty of beta- carotene in the pumpkin, and protein and fibre in the linseeds, freshly ground for maximum benefit.

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Pumpkin crumble loaf Photo: From Reader's Digest

Ingredients for pumpkin crumble loaf

olive oil cooking spray

Topping

1⁄3 cup pepitas (pumpkin seeds)

2 firmly packed tablespoons soft brown sugar

2 teaspoons canola oil

Loaf

500 g cooked butternut pumpkin, pureed

1 cup (250 ml) soy milk

1⁄2 cup (125 ml) canola oil

4 large eggs, at room temperature

1 cup (230 g) firmly packed soft brown sugar

3 1⁄2 cups (525 g) wholemeal flour

1⁄4 cup (25 g) freshly ground linseeds

4 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1⁄2 teaspoon freshly grated nutmeg

Preparation for pumpklin crumble loaf

1 Preheat the oven to 180°C. Lightly coat two loaf tins, measuring about 20 x 8 cm each, with the cooking spray.

2 In a small bowl, stir together the topping ingredients: pumpkin seeds, brown sugar and oil. Set aside.

3 In a medium bowl, combine the pumpkin, soy milk, oil, eggs and brown sugar. In a large bowl, combine the flour, linseeds, baking powder, cinnamon, ginger and nutmeg.

4 Make a well in the flour mixture, then add the pumpkin mixture and stir just until combined. Divide the batter equally between the tins and sprinkle over the topping, gently pressing the seeds into the surface.

5 Bake, until a skewer inserted in the centre of each loaf comes out clean, about 50 minutes. Transfer to a wire rack and allow to cool for 10 minutes, then remove from the tins and allow to cool completely.

Nutritional information - 1016 kilojoules, 7 g protein, 32 g carbohydrates, 4 g fibre, 10 g total fat, 1 g saturated fat, 44 mg cholesterol, 76 mg sodium