Pumpkin & Ginger Tea Loaf

It's almost the weekend - time to head outside with a cup of tea, kick off those shoes and take five! While you're doing it, enjoy a slice of something homemade and nourishing.

Today I'm sharing a recipe for a delicious Pumpkin & Ginger Tea Loaf.  This comes together in no time and uses just a handful of ingredients: almond meal, dates, eggs and grated raw pumpkin (plus spices). Feel free to tweak the spices to suit your own tastes. The loaf toasts brilliantly too.

I hope wherever you are, you get to spend some relaxing time outdoors. Have a wonderful weekend x

Pumpkin & ginger tea loaf 

2 1/2 cups almond meal

1 1/2 cups grated raw pumpkin

1 cup dates (if not using medjool, soak for 30mins prior in hot water. Drain before use)

5 large free range eggs - lightly beaten

1 tsp vanilla essence

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1 1/2 tsp ground ginger

Preheat oven to 165 degrees celsius 

Place the dates into a food processor and blitz until you have a rough puree.  

Add eggs and vanilla. Combine well. 

Add all remaining ingredients and pulse to completley combine. 

Spread batter evenly into a greased or lined loaf tin. 

Bake for approx 50-60 mins until a skewer comes out clean. 

Wait half an hour before slicing.