Name: This Gluten-Free Pumpkin Fruit Loaf is deliciously moist
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8-10
Ingredients: 75g butter½ cup firmly packed brown sugar; 2 tbsp golden syrup; 1 cup (150g) Fruit Medley Diced Fruits (see Tip); 1 tsp bicarbonate of soda; 1¼ cups gluten free self-raising flour; 1 tsp ground ginger; 1 cup (110g) almond meal; 2 eggs, lightly beaten; ½ cup mashed, cooked pumpkin; 2 tbsp seed mix

This Gluten-Free Pumpkin Fruit Loaf is deliciously moist

Sugar and spice and all things nice!

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Serves 8-10

Prep

10M

Cook

Total

1H 10M

TIP – We used Angas Park Fruit Medley Diced Fruits, but any combination of diced dried fruits can be used.

Ingredients

75g butter½ cup firmly packed brown sugar

2 tbsp golden syrup

1 cup (150g) Fruit Medley Diced Fruits (see Tip)

1 tsp bicarbonate of soda

1¼ cups gluten free self-raising flour

1 tsp ground ginger

1 cup (110g) almond meal

2 eggs, lightly beaten

½ cup mashed, cooked pumpkin

2 tbsp seed mix

Method

Step 1.

Grease a medium (12cm x 22cm top measurement) loaf pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

Step 2.

Stir butter, sugar, syrup, Fruit Medley and ½ cup water in a medium saucepan over a medium heat until butter is melted. Bring to boil. Boil, uncovered, for 1 min. Remove from heat. Stir in soda. Cool 20 mins.

Step 3.

Sift flour and ginger into a large bowl. Stir in almond meal. Make well in centre. Add eggs, pumpkin and fruit mixture. Stir until combined. Pour into prepared pan. Sprinkle with seed mix.

Step 4.

Cook in a 160°C preheated oven for 50-55 mins, until golden and cooked when tested with a skewer. Stand in pan for 15 mins. Turn out onto a wire rack to cool.

Step 5.

Serve sliced, with or without butter.

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