Pumpkin & Walnut Loaf

Golden Spiced Pumpkin & Walnut Loaf laced with Marscapone & Sweet Fruit Sauce

50mins  12


1 1/4 cups plain flour
1/2 cup polenta
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup packed dark brown sugar
1/2 cup sugar
2 large eggs, lightly beaten
1 cup of pumpkin (cooked and pureed, or canned)
3 tablespoons canola oil
1 1/2 teaspoons vanilla extract
1 cup golden raisins
1/2 cup chopped walnuts
Cooking Spray

200g marscapone
290g Lesley Black's Sweet Fruit Chutney
1/2 cup raisins

Dont be put off by the long ingredients list - this is very easy and this sweet spicy loaf is a delicious flavour combo ideal for an afternoon treat or canape

Combine the raisins and Lesley Black's Sweet Fruit Chutney and allow to sit for 1-2 hours so the raisins swell.

Preheat oven to 180 degrees.

Combine flour, polenta, baking powder, ginger, salt, baking soda, cardamom, nutmeg & cinnamon and make a well in the centre.
Combine sugars & eggs in a medium bowl, stir.  Add pumpkin, oil and vanilla, stir well.  Add raisins and nuts.
Then add the liquid mixture to the flour mixture, & stir until just combined.
Grease a 23x13cm loaf tin and spoon mixture in.
Bake at 180 degrees for 50 mins or until a skewer inserted in centre comes out clean.
Cool 10 mins in the pan then remove.  Allow to cool completely on the wire rack.

Once cool, slice the loaf.

To serve, warm the sliced loaf, then spread a generous amount of marscapone on each slice and top with the Lesley Black's Sweet Fruit Chutney. Garnish with baby rocket if desired.