4 Serves
78 Mins
Preheat your oven to 175°C and grease a baking pan.
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Vitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
485 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
26 mg / 420 mgPhosphorus
646 mg / 1,250 mgPotassium
190 mg / 4,700 mgSodium
488 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
5 g / 28 gSugar
27 g / 50 gSaturated Fat
18 g / 20 gCholesterol
177 mg / 300 mgCaffeine
0 mgNet Carbs
82 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and spices.
In a separate bowl, cream the butter and sugar together until light and fluffy, then beat in the eggs and pumpkin puree.
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool slightly before serving.
1
g22
g8
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