Preparation time: 30 minutes | Cooking time: 1 hour
Per serve: 304 calories, protein 10g, total fat 10g, saturated fat 2g,carbohydrate 42g, sugars 4g
olive oil cooking spray
2 cups self-raising flour
1.5 cups plain flour
4 large eggs
3 cups Kent pumpkin
3 sprigs of rosemary, stalks removed
¼ cup olive oil
½ tsp Naturals crunch
1 pinch of sea salt
2tbs pumpkin kernels
Preheat the oven to 155 degrees and line a small loaf tray with baking paper. Remove the skin and chop the pumpkin into small pieces. Spray with olive oil and place in a lined baking tray with the rosemary. Bake on 180 degrees for 45 minutes, or until cooked. Allow to cool.
Place cooled pumpkin in a large bowl and mash until soft. Add the remaining ingredients. Stir to combine. Pour the batter into the loaf tin and sprinkle with pumpkin kernels. Bake in the oven for around 2-2.5 hours. Test with skewer and allow to rest for 1 hour before slicing.
*Cooking duration may vary depending on oven. At the 1.5 hour mark, cover with foil and check loaf every half hour to ensure it does not overcook.