PUMPKIN BREAD

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This pumpkin bread is wonderfully moist and lightly spiced. It is ideal for snacking, afternoon tea or sliced for dessert.

Makes 2 loaves.

Ingredients

425g pumpkin puree

4 eggs

600 g caster sugar

150 ml water

450 g plain flour

250 ml vegetable oil

2 teaspoons bicarbonate of soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon of salt

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

Method

Preheat oven to 180C/gas mark 4.

Grease and flour two 20cm x 10 cm loaf tins.

Mix together the pumpkin puree, eggs,oil and water and sugar in a large mixing bowl. In a separate bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, nutmeg, cloves and ginger. Add the dry ingredients into the pumpkin mixture and mix well.

Pour the dough into the prepared tins. Bake for 50 minutes in the preheated oven until the loaves have risen and are brown. The loaves are cooked when a skewer will come out clean when inserted into the centre.

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