This is a variation on a recipe my friend Annie makes. The texture is amazing — dense but moist.
Ingredients
| 1 ½ cups | Flour |
| 1 tsp | Baking soda |
| 1 tsp | Ground cinnamon |
| ½ tsp | Mixed spice |
| ¼ cup | Sugar |
| 1 ½ cups | Dried fruit, chopped dates and apricots, raisins, currants (Main) |
| ½ cup | Carrots, grated |
| ¾ cup | Pumpkin, mashed and cooled |
| 2 | Eggs |
| ½ cup | Sunflower oil |
| ¼ cup | Water |
Directions
- Heat the oven to 160C. Grease and line the base of a 21cm x 10cm loaf tin.
- Sift the flour, baking soda and spices into a large bowl. Stir through the sugar, dried fruit and grated carrot. Make a well in the centre.
- Beat together the pumpkin, eggs, oil and water and pour into the well and stir gently until just combined. Spoon into the loaf tin.
- Place in the oven and bake for 45 minutes or until a skewer inserted in the centre comes out clean. Leave to stand to 10 minutes before turning out on to a wire rack to cool. Store in an air tight container.