This is a variation on a recipe my friend Annie makes. The texture is amazing — dense but moist.
|1 ½ cups||Flour|
|1 tsp||Baking soda|
|1 tsp||Ground cinnamon|
|½ tsp||Mixed spice|
|1 ½ cups||Dried fruit, chopped dates and apricots, raisins, currants (Main)|
|½ cup||Carrots, grated|
|¾ cup||Pumpkin, mashed and cooled|
|½ cup||Sunflower oil|
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- 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.