It is truly the season of the tea loaf. Perfect alone or with a cup of tea (or coffee), perfect for breakfast or elevenses or lunch or supper. Perfect as it comes or slathered with a wee bit of vegan butter. The tea loaf conquers all!
This version is perfect for the month of October, and whether you roast your pumpkin or buy it in a can, it matters not my friends. Either way, the tea loaf conquers all.
- 2 cups plain wholewheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1/2 cup brown sugar
- 1/2 cup soya milk
- 1 tsp lemon juice
- 1 cup pumpkin puree
- 1/4 cup rapeseed or sunflower oil
- 1 cup extras (I used raisins, but you could use chocolate chips or nuts)
Pre-heat the oven to 180°C and grease or line a loaf tin.
In one bowl, combine the dry ingredients (flour, baking powder, salt, and spices) and whisk well.
Let the lemon juice sit in the milk for a few minutes. In another bowl combine the sugar, pumpkin, and oil. Add the milk and lemon juice, and mix well.
Fold the dry ingredients into the wet. Then, fold in the extra cup of goodies (raisins, chocolate chips, nuts).
Turn the mixture into the loaf tin, and bake for 45 minutes or until golden brown on top and a wooden skewer comes out clean.
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