Pumpkin Spice Bread

Day Light Savings!!! Arrghhhh... good in theory, terrible with kids.

Last week the mornings were dark and sleepy. It was cozy; snuggling in the doona while the moon still reigned. This morning was different; bright sunshine and an early morning wake-up call in the form of a 2 year old who decided it was time to play.
Nooooo! Looks like block out curtains may be required to maintain the sanity of the house.

Tired Mummy's sometimes need a pick me up; 5 minutes to sit, relax and catch up on celebrity gossip. A mummy time out needs a nice cup of tea and a slice of something sweet (and healthy) to calm the nerves and prevent major meltdown. This Pumpkin Spice Bread is exactly what Day Light Saving Suffers need. With hint of spice to match the pumpkin, this loaf is a sleep deprived sanity saver.

Now, I bake and purée my own pumpkin because a) it's so easy to do, b) canned pumpkin isn't readily available in Australia and c) I like to know exactly what is going into my food and therefore my body. If you choose to use a canned mix you may find it too moist (baked pumpkin looses much of its moisture) and may need to reduce the milk. As the milk is added last, do this 1 Tablespoon at a time so not to make the mixture too wet. The mixture should not be runny.

As with most things in life, a slice of Pumpkin Spice Bread goes well with Whipped Coconut Cream, but most of all it goes best with a moment of silence and rest.

PUMPKIN SPICE BREAD

INGREDIENTS
1/2 cup Dates
1/4 cup Boiling Water
dash of Bicarb Soda
270 grams baked Pumpkin, measured after baking (to bake the pumpkin, cut it into small pieces and bake in a moderate oven for 45 minutes)
3 Eggs
1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
2 teaspoon Baking Powder
1 teaspoon Bicarb Soda
1/2 cup Coconut Flour
1/4 cup Arrowroot
3/4 cup Almond meal
2 1/4 teaspoons Cinnamon
1 teaspoon and a dash of Ground Ginger
3/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1/4 teaspoon Cloves
2 Tablespoons Milk

INSTRUCTIONS
Preheat the oven to 175C/350F
Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
Place the dates into a small bowl and covering with the boiling water and add the dash of bicarb.
Allow to sit and soften for at least 30 minutes.
Add the date mixture and the male syrup to a blender and mix until a purée forms.
Place the eggs into the bowl of a kitchen stand mixer and beat on high until fluffy (about 5 minutes).
Add the purée mix and continue to beat on medium. Add the vanilla extract.
Add the pumpkin to the blender and pulse (alternatively do this with a masher or fork).
Add the pumpkin to the mixing bowl and beat on medium until well combined.
In a separate bowl sift the dry ingredients together.
Fold the dry ingredients into the mixing bowl, being careful not to over mix.
Add the milk and stir through gently.
Pour the mixture into the prepared tin.
Bake for 55-60 minutes, or until cooked through.
Depending on the reliability of your oven it may pay to start checking at 50 minutes.
Allow to cool in the tin before slicing.
Can be served warm or cold, with cream or jam