Ingredients

The following ingredients have 4 Servings
  • 1 cup pumpkin puree (unsweetened)
  • 1/2 cup plain yogurt
  • 1/3 cup light olive oil
  • 2/3 cup sugar
  • 2 teaspoons vanilla
  • 1.5 cups whole wheat flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup copped almonds
  • 2 tablespoons mixed seeds (sunflower seeds, pumpkin seeds)

Instruction

  • Preheat oven to 180 C or 350 F. Grease and dust a baking loaf tin.
  • Combine pumpkin puree, olive oil, sugar and yogurt into a mixing bowl. Whisk until well combined, light and creamy.
  • Sift whole wheat flour, baking powder, baking soda and salt directly over the wet ingredients. Mix well yet gently. Do not over mix the batter.
  • Add chopped almonds, sunflower seeds and pumpkin seeds. Fold the nuts gently into the batter.
  • Pour the batter in the greased tin. Bake in the preheated oven for 35-45 minutes.
  • Let cool for 20 minutes, slice and serve as required.