A moist and lightly spiced pumpkin bread. Serve thickly sliced for dessert, snacking, afternoon tea, elevenses or pop into packed lunches.
Ready in 1 hour 5 mins
Makes: 2 loaves
Prep: 15 mins
Cook: 50 mins
Preheat oven to 180 C / Gas 4. Grease and flour two 20 x 10cm loaf tins
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared tins.
Bake for about 50 minutes in the preheated oven. Loaves are done when skewer inserted in centre comes out clean.
Total fat 10.3 g