About this recipe:A lightly spiced, sweet pumpkin cake, which is perfect for afternoon tea. For the ultimate indulgence, top with cream cheese icing. This recipe can also be made into cupcakes or muffins.
250g plain flour (or half wholemeal and half plain flour)
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon or mixed spice
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
250g fresh pumpkin puree
2 eggs, lightly beaten
4 tablespoons vegetable oil
60g chopped pecans
60g chopped walnuts (or raisins)
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4.
Sift together flour, baking powder, bicarbonate of soda, ground cinnamon, salt and ground nutmeg.
In a large mixing bowl, combine pumpkin puree, sugar, milk and eggs. Mix well.
Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix.
Spoon batter into well greased (use vegetable oil) loaf tin(s).
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.
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.
You can purchase ready-made pumpkin puree online or use this recipe to make your own.