Pumpkin Bread

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Bah-humbug! It’s a miracle! I’m blogging on Christmas Eve! For those of you who know me, you can probably imagine how excited I get by Christmas and you’ll be happy to know that at 20 years young, I am still buzzing for the arrival of Santa Clause! Tonight, my family and I are planning to have a festive drink (or two!), play a board game, have a Christmas curry (not your traditional Christmas dinner, but we do have two vegetarians and an intolerant to cater for!) and watch The Holiday. It’s the first wintry Christmas I’ve ever had and one of the few when my Dad doesn’t have to work so I am planning on enjoying every second of it! For those of you celebrating, enjoy it thoroughly and when you’re eventually fed up with mince pies and start thinking about getting ‘back on track’, give this pumpkin bread a go. It’s an adaptation of Gillian McKeith’s Squash Bread and the original actually calls for gluten-free flour- my sister B loves it!

INGREDIENTS

– 375g cooked pumpkin (no skin or seeds please!)

– 1/4 tsp salt

– 300g Gluten-free flour

– 2 tsp baking powder

– 2 tbsp olive oil

METHOD

1. Preheat oven to 200 degrees.

2. Put pumpkin in a bowl and mash well. Add salt.

3. Add the flour and baking powder to the squash and mix well.

4. Add olive oil and use your hands to knead until in forms a doughy ball (it will be slightly sticky!)

5. Form the dough into a round loaf (approx. 12 inch). Roll the ‘loaf’ in a bit of flour if it is unbearably sticky. Place on a lightly oiled baking tray. Make a cross on top of the dough with a knife.

6. Bake in oven for 35-40 minutes (or until it sounds hollow when removed from oven, turned upside down and tapped).

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