Pumpkin and Pecan Bread
A delicious, spiced “bread” perfect for dessert or at tea time.
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1 x loaf tin, lightly buttered
280g pumpkin purée
85g caster sugar
1 tsp mixed spice
55g butter, melted
3 eggs
350g self raising flour
½ tsp salt
85g pecans, chopped
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This is a great recipe to make on your Rayburn!
Step 1: Place all the ingredients into a bowl and mix well together, then spoon into the springform loaf tin.
Step 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.
