Pumpkin Loaf

Pumpkin Loaf is a moist cake that can be served plain or spread with butter. It has lots of spices added to the mix which give it a delicious flavour. Pumpkin loaf can be sliced and frozen. Simply wrap a piece in plastic wrap and add to the lunchbox for a delicious mid morning treat.

You can also add some chopped nuts or raisins to the mix if desired.

Ingredients:

· 1 cup puréed pumpkin (approx. 550 g pumpkin that has been peeled, cut, steamed and processed)

· 100 g (0.9 stick) butter, softened

· 1 1/4 cups brown sugar

· 2 eggs

· 2 cups self-raising flour

· 1/2 teaspoon bicarbonate of soda

· 1 teaspoon ground cinnamon

· 1/2 teaspoon ground nutmeg

· 1/2 teaspoon ground ginger

· 1/4 teaspoon ground cloves

Method:

Preheat oven to 180°C (355°F). Grease base and sides of a 6cm deep, 10.5cm x 20.5cm (base) loaf pan. Line with baking paper.

Using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs and beat until well combined. Stir in pumpkin.

Sift flour, bicarbonate of soda, cinnamon, nutmeg, ginger and cloves over pumpkin mixture. Stir gently to combine. Spoon into prepared pan. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes then turn onto a wire rack to cool.