Pumpkin And Pecan Bread

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

Pumpkin and Pecan Bread

Ingredients

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

 

Method

1. Place all the ingredients into a bowl and mix well together, then 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 a 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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