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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
Ingredients 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
Instructions
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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