Kumara and Ginger Loaf

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kumara ginger loaf

June is the perfect month for this kind of baking. Dense, moist and gingery – its just the thing to make a grey day bright.

Preheat the oven to 180 degrees.

Steam or roast, 2 large orange kumara or the equivalent of pumpkin, to create a thick, dry-ish puree.

11/2cups of kumara/ pumpkin puree
75g melted butter
1/2cup muscovado sugar or coconut sugar
1/3cup molasses (or honey if molasses is not your thing)
2eggs
1/2cup milk

Whizz altogether in the food processor. Then add

11/2cups spelt flour (or your favourite gluten free mix)
1tsp baking soda
11/2tsp cinnamon
1/2tsp freshly grated nutmeg
1tsp mixed spice
2 generous tablespoons finely grated ginger
1/2tsp of salt
For an optional gingery extra: add some sliced up preserved ginger.

Pulse a few times to bring together and spread mixture into a loaf tin that’s been buttered and floured or lined with baking paper.

Bake for 50 – 60 minutes until a skewer comes out clean. Cool on a wire rack before tipping out of the tin.

This loaf is a great keeper – lasting at least a week in an airtight container.