Pumpkin Loaf

Course: Main

Servings: 2 large loaves

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Ingredients
  • Nutmeg - 1 tsp (ground)
  • Cinnamon - 1 tsp (ground)
  • Cloves - 1/2 tsp (ground)
  • Ginger - 1/4 tsp (ground)
  • Shetland eggs - 4
  • Salt - 1.5 tsp
  • Sunflower oil - 250 ml
  • Caster sugar - 620 grams
  • Pumpkin puree - 300 grams
  • Water - 180 ml
  • Plain flour - 525 grams (sifted)
  • Bicarbonate of soda - 2 tsp
Instructions
  1. Preheat oven to 180 C. Grease and line 2 or 3 loaf tins (depending on size - 2 large or 3 smaller tins)
  2. Mix together spices, eggs, salt, oil and sugar in a large bowl.
  3. Add pumpkin purée and water and combine thoroughly.
  4. Sift together plain flour and bicarbonate of soda. Add to wet mixture and whisk until thoroughly combined.
  5. Spoon mixture into prepared loaf tins and bake for 60-75 minutes, until golden on top and a skewer inserted in the centre comes out clean. You might need to loosely cover the top with foil for the last 15 minutes to prevent burning.
  6. Transfer to a wire rack to cool completely. Loaf freezes very well.