Whenever I bake pumpkin, I always make extra to blend up and freeze for situations such as this. Once I think up a recipe that needs making, I can defrost the pumpkin and have quickly available pumpkin puree. This recipe is moist and flavourful, with a burst of sweetness from the sultanas. The only added fat in this are the walnuts mixed through. They added bulk and crunch, and the loaf itself was filling and hearty. Yum!
1 ½ cups self raising wholemeal flour
½ cup instant wholemeal oats
1 tsp mixed spice
½ cup mylk
½ cup granulated sugar
1 cup pumpkin puree
1 flax egg*
½ – ¾ cup mixed fruit
½ cup walnuts, crushed
* 1 TB flaxmeal soaked in ¼ cup hot water
- Preheat the oven to 180°C and ready up a large loaf tin.
- In a mixing bowl, combine the spice, salt, sugar, flax egg and pumpkin. Stir in the oats and flour, only enough to incorporate.
- Put the kettle on boil, and use some of the boiled water to soak the sultanas for a few minutes, and get them plump.
- Drain the sultanas. Stir the nuts and sultanas into the mix.
- Scrape it all into the loaf tin, and bake for 40 minutes.
- When cooked, leave to cool in the tin for 10 minutes, before allowing to cool completely on a wire rack.