Spiced pumpkin and macadamia bread
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.
Servings 10
Course Light Meal
Preference Vegetarian
Perfect for Healthy Snack
Skill level Easy
Spiced pumpkin and macadamia bread
- 650 g pumpkin peeled, seeds removed, diced
- 100 g butter softened
- 1 1/2 cups brown sugar
- 2 eggs
- 2 cups self-raising flour
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp ground cloves
- 1 cup macadamia pieces
- 2 tbsp pumpkin seeds
- 5 figs halved, to serve
- 4 blood oranges peeled and segmented, to serve
- edible flowers to garnish
Orange gel
- 700 ml fresh orange juice
- 6 g agar-agar
- 60 g caster sugar
Date cream cheese frosting
- 125 g fresh dates pitted and finely chopped
- 2 tbsp water boiling
- 250 g cream cheese softened
- 125 g unsalted butter softened
Syrup-poached blood oranges
- 6 blood oranges ends removed, thinly sliced, seeds removed
- 100 ml water
- 3 cups sugar
White chocolate and macadamia crumb
- 100 g white chocolate
- 100 g macadamia pieces
- 6 g bee pollen
Spiced pumpkin and macadamia bread
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
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
Syrup-poached blood oranges
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
Calories: 1011kcalCarbohydrates: 156gProtein: 11gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 90mgSodium: 184mgPotassium: 798mgFiber: 6gSugar: 127gVitamin A: 6456IUVitamin C: 49mgCalcium: 163mgIron: 3mg