Ingredients 1tsp Schwartz ground nutmeg 1tsp Schwartz ground cinnamon 250g pumpkin flesh, cooked until tender, then puréed 60g chopped walnuts 225g strong flour 225g dark brown sugar 70g caster sugar 3Ž4tsp of bicarbonate soda 1Ž2tsp Schwartz sea salt 100g Unsalted Président Butter, melted 75ml coconut milk 50g flaked coconut Equipment list Pyrex Non-Stick Baking Tray Pyrex Mixing Bowl Pyrex Loaf Pan Makes 1 loaf
Preheat oven to 350°F/175°C/Gas Mark 4. Spread walnuts in a single layer on a Pyrex Non-Stick Oven Tray. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool. In a large Pyrex Mixing Bowl, stir together the flour, brown sugar, caster sugar, baking soda, Schwartz sea salt, Schwartz ground nutmeg and Schwartz ground cinnamon. Add the pumpkin purée, butter, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Turn into the Pyrex Loaf Pan. Bake for 1 hour and 15 minutes in the preheated oven, or until a skewer inserted in the centre comes out clean. Recipes from www.nationalbakingweek.co.uk