I sort of created this recipe by accident. I set out to make pumpkin bread, but had extra dried cranberries so chucked them in too. I then substituted a few ingredients to my usual recipe and hey presto! Here we are… Sugar free, packed with nutrients and great fresh or toasted, this is the recipe I never knew I needed in my life.

Ingredients: 

• 2 cups grated pumpkin
• 2 cups flour
• 2 teaspoons of baking powder 
• ½ cup dried cranberries 
• 2 tsp mixed herbs
• 1 tbs Chia Seeds 
• 1 cup of water 
• 1/3 cup oil 
• 1/4 cup pumpkin seeds

Method

• Preheat Oven to 160 degrees Celsius 
• Line a loaf tin with baking paper 
• Sift flour and baking powder into a large bowl
• Add herbs and cranberries to large bowl, stir to combine. 
• Add pumpkin and stir to combine.
• In a separate bowl, use a whisk to combine oil, chia seeds and water. 
• Add wet ingredients to large bowl and stir until a dough has formed. 
• Pour dough into loaf tin, sprinkle with pumpkin seeds and place in oven.
• Bake for 50- 60 minutes or until a skewer can be inserted in the center and comes out clean. 
• Place loaf on a cooling tray. Let it cool in the tin for 20 minutes, then remove and allow to completely cool. 
• Store in an airtight container in the fridge. Enjoy fresh or toasted. 

Tip: Pumpkin is a moist vegetable; therefore, the center of the loaf will be moist until fully cooled.