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Recipe

Pumpkin, date and pecan bread

Feb 28, 2012 1:00pm
  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 12
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Ingredients

Pumpkin, date and pecan bread
  • 420 gram can cream of pumpkin soup
  • 1 1/4 cup brown sugar
  • 2 eggs
  • 40 gram melted butter
  • 1/2 cup dried dates, chopped
  • 1 cup chopped pecan nuts
  • 1 1/2 cup plain flour
  • 1 cup self-raising flour
  • butter, to serve

Method

Pumpkin, date and pecan bread
  • 1
    Preheat oven to moderate,18O°C. Lightly grease and line a 14cm x 23cm loaf pan with baking paper, extending 2cm above edge on long sides.
  • 2
    In a large bowl, whisk pumpkin soup, sugar, eggs and butter together until combined. Stir in dates, half nuts and sifted combined flours. Spread into pan. Sprinkle with remaining nuts.
  • 3
    Bake 1 1/4 to 1 1/2 hours, until cooked when tested. Allow to cool in pan before lifting onto a wire rack to cool completely. Serve sliced, with butter.

Notes

For a touch of spice, add 1 teaspoon mixed spice with the sifted flours.

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