Ingredients
Serves: 62 cups plain flour or 1 cup wholemeal flour and 1 cup plain flour
2 teaspoons baking powder
1/2 teaspoon bi-carb soda
1 teaspoon ground cinnamon or mixed spice
1/2 teaspoon each: salt and nutmeg
1 cup fresh pumpkin puree
1 cup sugar
1/2 cup milk
2 eggs, slightly beaten
1/4 cup vegetable oil
1/2 cup each: chopped pecans and walnuts (may substitute raisins or any combination to equal one cup)
Preparation
Prep:15 mins | Cook:50 mins1. Preheat oven to 180 degrees c.
2. Sift together flour, baking powder, bi-carb soda, ground cinnamon, salt and ground nutmeg.
3. In a large mixing bowl, combine pumpkin, sugar, milk and eggs. Mix well.
4. Add dry ingredients, oil and nuts mixing until just moistened. Batter will be slightly lumpy. Do not over mix.
5. Spoon batter into well greased (use vegetable oil) loaf pans, may use aluminum pans.
6. Bake (in the middle of the oven) large loaf for 65 minutes or two mini loaves for 50 minutes or until a wooden skewer inserted in the center comes out clean.
7. Cool 10 minutes in the pan. Use a knife to go around the edge of the pan to loosen bread from the sides of the pan, invert, cool on a cooling rack or plate. Slice and serve.