Date, pumpkin and walnut loaf
6
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 12 • Difficulty: Easy
Ingredients
Wholemeal self-raising flour
2 cup(s), (320g)
Brown sugar
½ cup(s), (110g)
Butternut pumpkin
2 cup(s), (480g) coarsely grated
Fresh dates
½ cup(s), (110g) coarsely chopped
Walnuts
¼ cup(s), (25g) coarsely chopped
Bicarbonate of soda
1 tsp
Ground cinnamon
1 tsp
Egg(s)
2 medium
Skim milk
¾ cup(s), (185ml)
Reduced fat oil spread
60 g, melted
Instructions
1
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.
2
Combine flour, sugar, pumpkin, dates, walnuts, bicarbonate of soda and cinnamon in a large bowl.
3
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.
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