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Pumpkin Bread with Honey Ginger and Dates

Tired of banana breads and carrot cakes? Have left over pumpkin? Then whip up a moorish loaf of pumpkin bread, slice it thick and slather with butter!

Tired of banana breads and carrot cakes? Have left over pumpkin? Why not whip up a delicious loaf of pumpkin bread!

Ingredients

Four the Oat Streusel:

Instructions

  1. Preheat your oven to 180°C/ 350°F and lightly grease a loaf tin
  2. In a bowl, whisk together the eggs, maple syrup, and honey until combined. Stir in the grated pumpkin, ginger, and dates.
  3. In a separate bowl stir together the flour and baking powder. Add the pumpkin mixture to the flour and stir until everything has been incorporated. Spoon the batter into the prepared loaf tin.
  4. For the streusel: In a bowl combine the oats, flour, and sugar. With your hands, work in the butter until coarse breadcrumbs form. Spoon the streusel on top of the pumpkin bread batter.
  5. Place the loaf tin in the oven for 55 minutes to 1 hour, or until a skewer inserted in the centre of the loaf comes out clean. Cool on a wire rack
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