600g/1lb 5oz pumpkin, peeled, seeds removed, cubed

1 tbsp olive oil

100g/3½oz lactose free unsalted butter

300g/10½oz soft light brown sugar

2 free-range eggs

500g/1lb 2oz gluten free self-raising flour

½ tsp bicarbonate of soda

1 tsp ground cinnamon

½ tsp each ground ginger, cloves and nutmeg


Preheat the oven to 100C/210F/Gas ¼. Grease and line a 900g/2lb loaf tin. Place the pumpkin in a roasting tray and drizzle with the olive oil. Cover with foil and roast for 25 minutes.

Remove from the roasting tray and set aside to cool. Blend the pumpkin in a food processor until smooth.

Increase the oven to 180C/350F/Gas mark 4. Cream the lactose free butter and sugar until light and fluffy. Add the eggs and pumpkin and stir until well combined.

Stir in all the dry ingredients and place the mixture into the loaf tin. Bake for 50 minutes. Remove the tin from the oven. Once cool remove the loaf from the tin.

Sprinkle with icing sugar and cinnamon.

Recipe adapted from: Good Food

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