Recipes
Pumpkin & fruit tea bread
A tasty and moist fruit loaf that slices brilliantly and is perfect for the lunchboxes.
A tasty and moist fruit loaf that slices brilliantly and is perfect for the lunchboxes.
(5 votes)
Cook: 1 Hour 20 Mins
Serves: 10
Price: 45p per serving
Nutritional Information
Each 105g serving contains
Energy
1612kj
385kcal
1612kj
385kcal
19%
Fat
20g
20g
High
28%
28%
Saturates
8.8g
8.8g
Med
44%
44%
Sugars
29g
29g
High
32%
32%
Salt
0.56g
0.56g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
1535kj/367kcal
Typical energy values per 100g:
1535kj/367kcal
Ingredients
225g plain flour
1 level tsp baking powder
½ level tsp bicarbonate of soda
1 level tsp ground ginger
1 level tsp ground cinnamon
1/4 level tsp grated nutmeg
150g butter, softened
200g light soft brown sugar
½ tsp vanilla extract
2 large free-range eggs
150g pumpkin (weighed without skin, seeds or fibre), grated
75g dried apricots, cut into raisin-size pieces
75g dried, stoned dates, cut into raisin-size pieces
75g pecans, chopped
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a loaf tin with baking paper. Sift together the flour, baking powder, bicarbonate of soda, ginger, cinnamon and nutmeg.
2
Beat the butter, sugar and vanilla extract until light and creamy. Beat in the eggs, one at a time, adding a spoonful of the flour mixture with the second egg.
3
Fold in the grated pumpkin, flour mixture, chopped apricots, dates and pecans. Turn into the prepared loaf tin.
4
Bake in the pre-heated oven for 50-60 minutes or until the top springs back when lightly pressed with your fingers.
5
Leave to cool on a wire rack before cutting into slices to serve.