Name: Pumpkin, date and pecan bread
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 12
Ingredients: 420 gram can cream of pumpkin soup; 1 1/4 cup brown sugar; 2 eggs; 40 gram melted butter; 1/2 cup dried dates, chopped; 1 cup chopped pecan nuts; 1 1/2 cup plain flour; 1 cup self-raising flour; butter, to serve

Pumpkin, date and pecan bread

Serves 12

Prep

15M

Cook

1H 30M

Total

1H 45M

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Ingredients

420 gram can cream of pumpkin soup

1 1/4 cup brown sugar

2 eggs

40 gram melted butter

1/2 cup dried dates, chopped

1 cup chopped pecan nuts

1 1/2 cup plain flour

1 cup self-raising flour

butter, to serve

Method

1.Preheat oven to moderate,18O°C. Lightly grease and line a 14cm x 23cm loaf pan with baking paper, extending 2cm above edge on long sides.

2.In a large bowl, whisk pumpkin soup, sugar, eggs and butter together until combined. Stir in dates, half nuts and sifted combined flours. Spread into pan. Sprinkle with remaining nuts.

3.Bake 1 1/4 to 1 1/2 hours, until cooked when tested. Allow to cool in pan before lifting onto a wire rack to cool completely. Serve sliced, with butter.

For a touch of spice, add 1 teaspoon mixed spice with the sifted flours.
Note

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