Pumpkin Bread DF | NF  – Can be GF. Contains Egg (but can be made egg free) Baking PaperLarge bowlknifeLoaf PanSpatula 1/3 cup olive oil (see notes)1/3 cup honey* or maple syrup (see notes)2 eggs (see notes) 1 cup roasted pumpkin, pureed (see notes) 1/4 cup milk of choice1/2 tsp cinnamon1/2 tsp ground ginger 1/4 tsp ground cloves 1/4 tsp ground nutmeg 1 tsp vanilla extract or powder1 tsp bicarbonate soda1 1/2 cups spelt flour (see notes)Optional1 handful chopped walnuts or raisins Preheat oven to 180C (325 F) and line a 20×12 (approximately) size loaf pan with baking paper.In a large bowl add the oil, honey, eggs, pumpkin puree, milk, spices and whisk with a fork until all blended. Add the flour and stir until just combined. If adding raisins or walnuts, fold them throughPour the batter into the loaf tin, and drizzle with some extra honey and sprinkle of cinnamon if you like. Bake for around 50-60 minutes. Check at 50 minutes with a toothpick or knife inserted into the middle of the loaf, if it comes out clean the bread is ready. If making muffins, check after 20 minutes. Let the bread cool for 20 minutes before serving. Delicious served with lots of butter! Age Appropriate: 12 months +Freezer Friendly: Yes, I would cut into slices first, then freeze with baking paper between the slices. Or lasts on the bench 2-3 days. Notes: Will also work in muffin tray, just reduce the cooking time to 20-30 minutes Omit honey under 12 months Olive oil can be swapped for macadamia oil or melted coconut oil Eggs can be swapped for flax eggs (2 TBSP ground flaxseeds to 6 TBSP water = 2 eggs) For the pumpkin, roast in large wedges until soft (i like to roast in coconut oil and cinnamon for extra flavour). I leave the skin on when roasting, and then remove once cooked as its much easier. When soft and roasted, either blend or mash with the back of a fork until smooth for this recipe. Spelt flour can be swapped for cassava or buckwheat flour for GF option 3 meals a day, Baby Led Weaning, BLW, Breakfast, Family Meals, Snack