Pumpkin Bread

• 285g Loprofin Mix  
• 1 tsp bicarbonate of soda 
• 1 tsp ground turmeric 
• 110g butter, melted  
• 2 tsp Loprofin Egg Replacer  
• 150g pumpkin puree  
• 200ml Loprofin Drink or Sno-Pro
• 2 tsp lemon juice 
• 1 tsp salt  

1. In a jug, mix the pumpkin puree, Sno-Pro, lemon juice and melted butter.
2. In a separate bowl, place the Loprofin Mix, Loprofin Egg Replacer, salt, ground turmeric and bicarbonate of soda and whisk together using a wire whisk.
3. Next, stir in the pumpkin mixture to the bowl and stir to combine (don’t over mix at this stage).
4. Pour into a lined 2lb loaf tin or 2 x 1lb loaf tins and bake the bread at 180℃ for 35/45 minutes - the top should be golden when baked and will spring back when you press your finger on the top.
5. Allow to cool in the tin for 15 minutes before transferring to a wire rack to cool.

Chef tips

• I use pumpkin from a tin for this recipe but be careful as there are 2 types - a pie filling which has spices added to it or just cooked pumpkin which is a puree.
• If you want to use fresh pumpkin, chop the pumpkin into slices and steam until soft before mashing and allowing to cool before using in the recipe.
• You can add grated courgettes and carrot to this recipe, 75g in total. 
• Slice and use the bread in sandwiches or toast for breakfast. 
• You can freeze this loaf for 3 months – it is best to pre-slice the bread before freezing. 
• You can add other spices to this loaf including ground paprika, cumin & chilli powder
• You can bake this recipe in muffin tins but the baking will change to 25/30 minutes