Got pumpkin left? Try these pumpkin squares

IMG_5189When most mums are pinching chocolate from the Halloween stash, I’m grabbing the carved out pumpkin before it goes to rot. Okay….I confess. I did steal some Twizzlers and Tootsie rolls. Never said I was perfect.

Anyway,  it’s been pumpkin extravaganza week in my house. We’ve had a spicy sausage hotpot with cubed pumpkin; a pumpkin and lentil soup; pumpkin and ginger soup; pumpkin, quinoa and bean salad; spinach and raspberry protein shake (pureed steamed pumpkin gave my shake its much needed carb boost) and pumpkin squares.  I thoroughly recommend the shake but the pumpkin squares are to die for. Confession 2 for this article. There is not a chance in hell that my kids would try the shake. I won’t tell you how repulsed they were by the idea. Had I not told them what was in the shake though, I’m pretty sure they would have knocked it back. It was creamy and pretty good and I had a great workout after it!

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I used my favourite banana bread recipe as the basis for the pumpkin squares and messed around a bit. You could try omitting the raisins and adding chocolate chips in their place or maybe add some coconut. The world is your oyster. I’d make it “my way” first, as Frank Sinatra said,  just so you know how good it is!

Ingredients

  • 250g (2 cups) of grated raw pumpkin (I used a course grater)
  • 1/4 cup of coconut oil (melted butter will work)
  • 2 tablespoons of sweetener (I used coconut nectar. It was all I had)
  • 2 teaspoons of pure vanilla extract
  • 2 beaten eggs
  • 1 teaspoon of baking soda
  • 2 teaspoons of mixed spice like pumpkin pie seasoning
  • 1 cup of dried fruit (I used a mix of raisins and sultanas)
  • 150g (1 cup) of spelt flour

Optional chocolate chips, coconut, nuts (I covered the top of mine in pecans)

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Method

  1. Set your oven to 325 degrees.
  2. Grease and line an 8inch by 8inch baking tin.
  3. Add all ingredients other then the flour, to a large mixing bowl and combine. Add the flour and combine.
  4. Add the mix to the baking pan.
  5. Scatter pecans on top and bake for approx 50 minutes in the centre of your oven. You want the bread to bounce back when you touch the top. If it browns too quickly, place some parchment paper over the bread.
  6. Allow to cool before cutting and enjoy.

This bread is super moist and tasty and goes supremely well with coffee or a nice green tea.

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