A moist sweet pumpkin fruit loaf makes a perfect mid morning elevenses or afternoon snack.
After this past month of playing and trying pumpkin in different recipes, I can definitely say that pumpkin is so versatile and can be used in cakes and bakes, waffles and pancakes, soups and pasta dishes. The loaf is the perfect balance of sweet, soft and moist – according to my husband this is one of the those loaves that you can have a slice for breakfast, then again with a cuppa at 11, an after lunch sweet treat, then an afternoon bite followed by a late night snack and before you know it you’ve eaten 1/2 a loaf.
You spread a little butter or just have it plain, but you should try this loaf specially if you like fruit loaf or tea breads.
150g Brown Sugar
1 Tsp Vanilla
200g Pumpkin Puree
300g Self Raising Flour
1/2 Tsp Baking soda
1 Tsp Baking Powder
150g Mixed Fruit
Add oil, eggs, brown sugar and vanilla to a mixing bowl and beat together for 1 minute.
Add pumpkin puree, flour, baking soda, baking powder and dried fruit to the mixing bowl
Mix on high for about 2 minutes until the batter is smooth.
Pour the batter into a lined loaf tin
Bake in the oven at 160c for 1 hour and 15 minutes.
Allow to cool completely and slice to serve. Enjoy[yumprint-recipe id=’17’]
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