Ingredients Jump to Instructions ↓

  1. 250g plain flour (or half wholemeal and half plain flour)

  2. 2 teaspoons baking powder

  3. 1/2 teaspoon bicarbonate of soda

  4. 1 teaspoon ground cinnamon or mixed spice

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon ground nutmeg

  7. 250g fresh pumpkin puree

  8. 200g sugar

  9. 125ml milk

  10. 2 eggs, lightly beaten

  11. 4 tablespoons vegetable oil

  12. 60g chopped pecans

  13. 60g chopped walnuts (or raisins)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4.

  2. Sift together flour, baking powder, bicarbonate of soda, ground cinnamon, salt and ground nutmeg.

  3. In a large mixing bowl, combine pumpkin puree, sugar, milk and eggs. Mix well.

  4. Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix.

  5. Spoon batter into well greased (use vegetable oil) loaf tin(s).

  6. Bake in the middle of the oven for 65 minutes for a large loaf or 50 minutes for two mini loaves. The bread is done when a skewer inserted in the centre comes out clean.

  7. Cool 10 minutes in the tin(s). Use a knife to go around the edge of the tin(s) to loosen bread from the sides, invert, cool on a cooling rack or plate. Slice and serve.


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