Pumpkin & fruit tea bread

Pumpkin & fruit tea bread

A tasty and moist fruit loaf that slices brilliantly and is perfect for the lunchboxes.

By , 21 September 2015
Pumpkin & fruit tea bread
  • Ready in: 80 mins
  • Serves: 10
  • Price: 45p per serving
Nutritional Info
Each 105g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 1612KJ 385KCAL
of your reference intake.
Typical energy values per 100g: 1535kJ/367kcal.
  • 225g plain flour
  • 1 level tsp baking powder
  • ½ level tsp bicarbonate of soda
  • 1 level tsp ground ginger
  • 1 level tsp ground cinnamon
  • 1/4 level tsp grated nutmeg
  • 150g butter, softened
  • 200g light soft brown sugar
  • ½ tsp vanilla extract
  • 2 large free-range eggs
  • 150g pumpkin (weighed without skin, seeds or fibre), grated
  • 75g dried apricots, cut into raisin-size pieces
  • 75g dried, stoned dates, cut into raisin-size pieces
  • 75g pecans, chopped
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line a loaf tin with baking paper. Sift together the flour, baking powder, bicarbonate of soda, ginger, cinnamon and nutmeg.

  • Beat the butter, sugar and vanilla extract until light and creamy. Beat in the eggs, one at a time, adding a spoonful of the flour mixture with the second egg.

  • Fold in the grated pumpkin, flour mixture, chopped apricots, dates and pecans. Turn into the prepared loaf tin.

  • Bake in the pre-heated oven for 50-60 minutes or until the top springs back when lightly pressed with your fingers.

  • Leave to cool on a wire rack before cutting into slices to serve.