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Post by braided-rug on May 23, 2007 19:54:11 GMT 10
I am going to try this as I have some cold cooked pumpkin, mashed in the fridge. It comes from a Sunbeam cookbook from the mid 80s.
Spicy Pumpkin Tea Bread
Makes 1 loaf
This loaf has marvellous flavour, especially when spread with butter or softened cream cheese. A nice idea for the kid's school lunches.
1 3/4 cups Self Raising flour 1 teaspoon salt 3/4 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1 cup sugar 1/2 cup vegetable oil 2 eggs 1 cup cooked, drained and mashed pumpkin 1/4 cup water
Preheat oven to 180oC (350oF). Grease and dust with flour a 23 x 13 x 6cm (9 x 5 x 2 1/2") loaf tin.
In small mixer bowl, sift together flour, salt and spices. Combine sugar, oil and eggs in large mixer bowl or food processor; beat until light and fluffy. Gradually add pumpkin and dry ingredients alternately with the water, beating only until ingredients are well mixed. (Do not over process).
Spoon batter into prepared tin. Bake until wooden pick inserted in centre comes out clean, 65 to 70 minutes. Cool in tin 5 minutes; turn out onto wire rack to cool completely.
From: The Cooking Collection by Regency.
Metric cups 250ml US cups 200ml.
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