Pumpkin Fruit Loaf

A moist sweet pumpkin fruit loaf makes a perfect mid morning elevenses or afternoon snack.

Pumpkin Fruit Loaf

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. Pumpkin Fruit LoafThe 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.

Pumpkin Fruit 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.

Pumpkin Fruit Loaf

Ingredients
75ml Oil
2 Eggs
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

Instructions

Pumpkin Fruit Loaf

Add oil, eggs, brown sugar and vanilla to a mixing bowl and beat together for 1 minute.

Pumpkin Fruit Loaf

Add pumpkin puree, flour, baking soda, baking powder and dried fruit to the mixing bowlPumpkin Fruit Loaf

Mix on high for about 2 minutes until the batter is smooth.Pumpkin Fruit Loaf

Pour the batter into a lined loaf tin

Pumpkin Fruit Loaf

Bake in the oven at 160c for 1 hour and 15 minutes.

Pumpkin Fruit Loaf

Allow to cool completely and slice to serve. Enjoy

[yumprint-recipe id=’17’]
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