Pumpkin Loaf

Pumpkins are available at a very good price right through the colder months and have flesh which is mild flavoured and sweetish. Use some in this delicious loaf/cake.

Ingredients

• 1 cup puréed cooked pumpkin
• 100g butter
• 1 ½ cups brown sugar
• 2 eggs
• 2 cups self-raising flour
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp grated nutmeg
• ½ tsp ginger
• ¼ tsp ground cloves

Method

To make the pumpkin purée, microwave 500g pumpkin pieces in a plastic bag for 6 minutes then purée in a food processor or press through a sieve.

Cream the butter and sugar, add the eggs and beat well. Sift the dry ingredients.

Fold in half the dry ingredients and half the (cold) pumpkin, then the remaining dry ingredients and pumpkin. Mix until evenly combined, but do not beat. Spoon mixture into a loaf tin about 23 x 10 cm with the long sides and bottom lined with a strip of baking paper. Spray the ends with non-stick spray. Bake at 180°C for one hour, or until a skewer pushed into the middle comes out clean.