Wednesday, February 10, 2010

Pumpkin Spice Loaf

This cake is very yummy and the kids love it. Even better, it is relatively low in fat for a cake, and is full of pumpkin.

Pumpkin Spice Loaf

1 cup self raising flour
1/2 cup wholemeal self raising flour
2/3 cup caster sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
3 eggs
1 teaspoon vanilla extract
3/4 cup vegetable oil
1 cup cold mashed pumpkin

  1. Preheat oven to 160C (300F). Grease a 21 x 10cm loaf pan and line base and sides with baking paper.
  2. Sift flours and baking powder into a large bowl, and then stir in sugar and spices.
  3. Using an electric mixer, beat eggs and vanilla in a medium bowl until light and creamy. Gradually add oil in a thin stream until smooth and thick.
  4. Fold into flour mixture together with pumpkin. Spoon into prepared pan.
  5. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  6. Cool in pan for five minutes, then invert onto a wire rack to cool completely.

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