Our nut hub Taste Health &
wellbeing
Our story Sustainability Where to purchase
See all recipes
Spiced pumpkin and macadamia bread

Spiced pumpkin and macadamia bread with white chocolate macadamia crumb

This delightful dish is as pretty as a picture! Created by celebrity chef Glen Barratt, it makes a delicious breakfast, or a sweet treat enjoyed with a mid-morning cuppa.

serves
10

Spiced pumpkin and macadamia bread

INGREDIENTS

650g pumpkin peeled, seeds removed, diced

100g butter, softened

1½ cups brown sugar

2 eggs

2 cups self-raising flour

½ teaspoon bicarbonate of soda

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

¼ teaspoon ground cloves

1 cup macadamia pieces

2 tablespoons pumpkin seeds

5 figs, halved, to serve

4 blood oranges, peeled and segmented, to serve

Edible flowers, to garnish

METHOD
Preheat oven to 165°C. Grease a 6cm deep 10.5cm x 20.5cm loaf pan, line with baking paper and set aside.

Roast pumpkin pieces until tender. Process until smooth. It should make around 1 cup.

Cream butter and sugar until pale and fluffy. Add eggs and beat until combined. Stir in pumpkin. Add self-raising flour, bicarbonate of soda, spices and macadamia pieces, folding gently to combine. Spoon into prepared pan and sprinkle top with pumpkin seeds.

Bake for 45-50 minutes or until skewer comes out clean. Stand in the pan for 10 minutes. Lift out and cool on a wire rack.

To serve, cut the loaf into 10 pieces. Toast or grill until golden. Place a spoonful of orange gel on a plate. Top with a toasted loaf slice. Pipe date cream cheese frosting over the centre of the toast. Lay orange segments and syrup-poached pieces over the frosting. Lay a fig half against the toast. Top with a tablespoon of macadamia crumb. Sprinkle with icing dusting and edible flowers. 

Orange gel

INGREDIENTS

700ml fresh orange juice

6g agar-agar

60g caster sugar

METHOD
Place 350ml orange juice in a pot and whisk in agar-agar and sugar. Bring to the boil whisking and cook for 1 minute. Pour over the remaining juice, whisking, then refrigerate until set. Process in food processor until smooth. Refrigerate until needed.

Date cream cheese frosting


INGREDIENTS

125g pitted fresh dates, finely chopped

2 tablespoons boiling water

250g cream cheese, softened

125g unsalted butter, softened

METHOD
Place the dates in a mixing bowl and mix with water until smooth. Add the cream cheese and mix until softened. Mix in the butter until smooth. Refrigerate until needed. Soften in the mixer before piping.

Syrup-poached blood oranges

INGREDIENTS

6 blood oranges, ends removed, thinly sliced, seeds removed

100ml water

3 cups sugar

METHOD
Place the orange slices over the bottom of a pot. Cover with water and sugar. Bring to a gentle simmer and cook until the slices become translucent. Covering with a cartouche* allows even cooking. Cool and refrigerate the slices with syrup until needed.

*A cartouche is a round piece of grease-proof paper placed directly on top of the food to cover the surface during cooking

White chocolate and macadamia crumb

INGREDIENTS

100g white chocolate

100g macadamia pieces

6g bee pollen

METHOD
Preheat oven to 165°C. Place the chocolate on baking paper and bake for 5 minutes or until golden. Repeat with the macadamia pieces. Allow to cool then pulse together in a processor until combined, leaving the texture course. Gently fold through the pollen.
Love
Print
Categories: everyday

Related recipes

Sign up to our newsletter
for the latest news and recipes

Archived newsletters