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+ servings
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

Ingredients
  

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

Instructions
 

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

  • 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

  • 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

  • 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.

Nutrition

Calories: 1011kcalCarbohydrates: 156gProtein: 11gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 90mgSodium: 184mgPotassium: 798mgFiber: 6gSugar: 127gVitamin A: 6456IUVitamin C: 49mgCalcium: 163mgIron: 3mg