Pumpkin And Pecan Bread

Celebrate America's Thanksgiving, with this delicious 'bread'.

Pumpkin and Pecan Bread


1 x loaf tin, lightly buttered

280g (10 oz) pumpkin purée

85g (3 oz) caster sugar

1 tsp mixed spice

55g (2 oz) butter, melted

3 eggs

350g (12 oz) self raising flour

½ tsp salt

85g (3 oz) pecans, chopped



1. Place all the ingredients into a bowl and mix well together. Spoon into the springform loaf tin.

2. Cook in the centre of the Main Oven, set at 180ºC (350ºF), Gas Mark 4 for about 45 minutes, until golden brown and cooked through.

Tip: To make purée from a fresh pumpkin, cut into wedges and remove the seeds. Place in the Rayburn meat tin with 4 tablespoons of water and cover the top with foil. Place in the Main Oven to cook for 30-40 minutes until tender, then allow to cool until it is easy to handle. Use a spoon to take the flesh from the skin and place it into a bowl, mash with a potato masher then weigh out the required amount.

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