PUMPKIN & PESTO BREAD

• 2 cups xGF self raising flour or wholemeal flour
• 1 tsp ground cinamon
• 1 tsp vanilla powder
• 1/2 tsp ground fresh ginger
• 1/2 tsp himalayan Salt
• 1/2 cup pumpkin seeds
• 1/4 stick butter(for 250 gm butter)
• 2 Tbsp Coconut sugar
• 1 cup Pumpkin puree (pre-roasted and blended )
• 1/4 cup yogurt
• Eggs x 2  
• Coriander pesto x 3 Tbsps (optional for savoury taste)
• Cinnamon, pepitas, peanuts for sprinkle

METHOD:

• Pre heat oven to 170 C. Line a loaf pan with parchment paper.
• In a large bowl, whisk together flour, cinnamon, vanilla powder,fresh ginger, himalayan salt & pumpkin seeds.
• In another bowl mix the wet ingredients with a hand mixer; melted butter, coconut sugar, pumpkin puree, yogurt, eggs and coriander pesto (optional but makes it extra tasty)
• Gradually add dry ingredients to wet ingredients until just combined, don't over mix it.
• Transfer batter to prepared pan and then sprinkle the peanuts and pepitas, sprinkle cinnamon on top to enhance the baking aroma.
• Bake until the toothpick inserted comes out clean, about 50 mintues
• Enjoy the warm bread with butter or with one of the salads as a complete meal.