Banana and pumpkin bread

Serves:

>6

Time:

1 hr 50 min

For a sweet autumnal treat, try this delicious pumpkin bread served with a warming cup of tea

Ingredients

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• 100g self-raising flour
• 75g wholemeal flour
• 25g wheatgerm
• 1 tsp ground cinnamon
• ½ tsp bicarbonate of soda
• 100g soft brown sugar
• 100ml rapeseed oil
• 4 tbsp buttermilk or plain yoghurt
• 2 medium eggs, beaten
• 250g pumpkin, coarsely grated
• 1 medium banana, mashed
• 50g sultanas
• 50g walnuts or pecan nuts

Method

1. Preheat oven to 180ºC/ gas mark 4. Lightly grease and line the base of a loaf tin with greaseproof paper.

2. Sieve the flour, wheatgerm, bicarbonate of soda and cinnamon into a large bowl and stir in the sugar.

3. Put the oil, buttermilk and eggs in a separate bowl and whisk them together. Pour this into the flour and whisk until smooth.

4. Fold the pumpkin, banana, sultana and nuts into the mixture and carefully spoon the mixture into the prepared tin.

5. Put the tin in the centre of the oven and bake for 1 hour. To test the bread is cooked, insert a skewer into the middle of the bread and it should come out clean. Let the bread cool in the tin for 5-10 minutes then carefully turn it out on to a wire rack.

Nutritional information

Allergy advice

Contains: milk, wheat (gluten), eggs, nuts

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start. At risk groups including young children, the elderly and pregnant women should avoid partially cooked eggs. Only use eggs that are within their 'best before' date.