Spiced pumpkin bread

INGREDIENTS

Dry mix

1 & 1/4 cups plain flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp powdered ginger

1/4 TSP ground cloves

1 cup raw sugar

Wet mix

1 cup light oil (canola and/or light olive oil)

2 eggs

1 cup of roasted pumpkin, mashed

Olive oil spray

METHOD

Pre-heat oven to 180C (fan forced)

Chop the pumpkin and roast in a baking paper lined tin for about 30 mins or until a fork goes in to the pumpkin easily. Remove from the oven and scoop the flesh off the skin. Discard the skin.

Dry mix

In a large bowl combine all the dry 9ngredients

Wet mix

In a second large bowl mash 1 &1/4 cups of pumpkinwith a fork. Then add the other wet ingredients and whisk to combine.

Add the wet mix to the dry mix and combine with a spatula. Decorate the top of the cake mix with e.g. walnuts or pecans.

Spray a small bread tin with the oil then pour in the cake mixture. Cook in the centre of the oven for about 60 mins or until a toothpick inserted into the cake comes out dry.