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Pumpkin Bread   CD   Veg   CBF   95mins plus cooling


Makes 3 medium loaves   Cold   Vegetarian  Vegetables Dried Fruit  Nuts    Baked Fayre  Dairy free



350g/12oz Plain Flour

250g/9oz Light Brown Sugar

350g/12oz Granulated Sugar

2 teasps Baking Powder

1 teasp Salt

1 teasp Ground Cinnamon

1/2 teasp Grated Nutmeg

4 Eggs

240ml/8fl.oz. Light Vegetable Oil

150ml/5fl.oz. Water

480ml/16fl.oz. Pumpkin Puree (Fresh or tinned)

125g/5oz Raisins

125g/5oz Chopped Walnuts




1. Preheat the oven to 190C, 375F, Gas Mark 5 and grease 3 medium sized loaf tins, sprinkling a little of the brown sugar in each.


2. Combine all the dry ingredients in a large mixing bowl.


3. Make a well in the centre of the dry ingredients then break in the egg. Add the oil, water and pumpkin and beat until thoroughly mixed and well blended.


4. Add the raisins and nuts and mix again.


5. Pour into the prepared tins and bake for 1 hour and 15 minutes or until a wooden toothpick inserted in the centre comes out clean.


6. Cool for 5 minutes in the tins before turning onto wire racks to cool.





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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



Make Ahead




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