Date, pumpkin and walnut loaf
Wholemeal self-raising flour
2 cup(s), (320g)
½ cup(s), (110g)
Pumpkin, butternut, raw
2 cup(s), (480g) coarsely grated
½ cup(s), (110g) coarsely chopped
¼ cup(s), (25g) coarsely chopped
Bicarbonate of soda
¾ cup(s), (185ml)
Reduced fat oil spread
60 g, melted
- Preheat oven to 180°C or 160°C fan-forced. Line a 10cm x 22cm (base measurement) loaf tin with baking paper, allowing it to hang 2cm over both long sides.
- Combine flour, sugar, pumpkin, dates, walnuts, bicarbonate of soda and cinnamon in a large bowl.
- Whisk eggs, milk and spread in a jug. Pour egg mixture into flour mixture and stir to combine. Pour into prepared tin and smooth the surface. Bake for 40–45 minutes or until a skewer inserted in the centre comes out clean. Set cake aside in tin for 5 minutes before turning onto a wire rack to cool. Serve warm or at room temperature.