It's definitely sweet, but not overly so which is why I'm stuck between calling it cake and calling it bread haha! I reckon it's a good cake substitute, though I also think it'd taste good dipped in some butternut or pumpkin soup too
Ok, here it is!
Ingredients:
13oz self raising (58.5 syns)
6oz EL butter or margarine, softened (21 syns)
4oz sugar (22 syns)
2 large eggs
¼ tsp salt
1 lb plain cooked pumpkin
1 ½ tsp ground cinnamon
1 tsp ground ginger
1 ½ tsp ground nutmeg
1 tsp mixed spice
Method:
1. Spray and line loaf tins and preheat oven to 165C.
2. Cream the butter, sugar and eggs with an electric mixer until it’s light and fluffy.
3. Add the salt and spices and mix well, scraping down the sides.
4. Add alternate amounts of pumpkin and flour mixing thoroughly and remembering to scrape down the sides of the bowl to catch the pockets of flour.
5. Pour into the loaf tins until they’re 2/3 full and spread out from the middle.
6. Bake until a toothpick comes out clean (around an hour, but keep an eye on it).
