Pumpkin & spice bread Recipe: Low Fat, Low Sugar

Makes one 1 lb cake

8 oz / 200 g wholemeal flour

2 oz / 50 g ground almonds

salt to taste

2 teaspoon raising agent

1 1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1 teaspoon mixed spice

1 oz / 25 g butter, softened

1 tablespoon olive oil

6 oz / 150 g pumpkin puree or courgette puree

2 tablespoon black treacle or molasses

1 tablespoon honey

1/4 pint / 150 ml water

• Mix the flour, ground almonds, raising agent, and spices thoroughly.
• Rub in the butter and oil.
• Mix in the pumpkin puree or courgette puree, honey, and the molasses.
• Mix with a little water to a soft but not sticky dough. Do not use all the water if it is not needed!
• Roll out to about an 8 inch / 25 cm round. Place on a greased baking tray.
• Bake at 400°F, 200°C, Gas Mark 6 for 25 - 30 minutes.
• Cool for ten minutes before turning out and cool on a wire rack.