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42
RECIPES
PUMPKIN SULTANA LOAF
Serves 8
INGREDIENTS
1 cup cooled mashed butternut pumpkin
(see note)
100g butter, softened
1 ¼ cups (275g) firmly packed soft brown sugar
2 tablespoons maple syrup
2 teaspoons mixed spice
2 eggs
2 cups (300g) self-raising flour
½ teaspoon bicarbonate of soda
½ cup (80g) sultanas
½ cup (60g) chopped pecan halves
Extra pecan halves, to decorate
4. Spoon into prepared pan. Smooth
surface. Decorate with pecans if desired.
Bake for 50–55 minutes or until a skewer
inserted into the centre comes out clean.
Stand in pan for 30 minutes then turn
onto a wire rack to cool. Serve warm or
cold spread with butter or cream cheese.
NOTE
For 1 cup mashed pumpkin; Peel &
cut 600 g butternut pumpkins into
3–4cm pieces. Place in a single layer
on a microwave-safe plate. Cover with
plastic and microwave on High/100%
power for 6–8 minutes or until
pumpkin is tender. Set aside to cool.
Drain any excess water then mash
until smooth.
METHOD
1. Preheat oven to 170°C fan forced.
Grease and line base and sides of a 6cm
deep, 10cm x 20.5cm (base) loaf pan.
2. Assemble mixer using scraper beater.
Combine butter, sugar, maple syrup and
mixed spice in the mixer bowl. Slowly
turn mixer to LIGHT MIXING setting
and for 1 minute. Increase speed to
CREAM/BEAT setting and beat for
2–3 minutes until pale and creamy.
Reduce speed LIGHT MIXING setting,
add eggs one at a time then pumpkin
and, beat for 30 seconds (mixture may
curdle a little but it will be fine once
flour added).
3. Sift the flour and bicarbonate of soda
over the pumpkin mixture then beat
on KNEAD/FOLD setting until just
combined. Remove the bowl from the
mixer and fold through sultanas and
chopped pecans.
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