Rayburn Pumpkin And Pecan Bread

1 x loaf tin, lightly buttered

280g (10 oz) pumpkin purée
85g (3 oz) caster sugar
1 tsp mixed spice
55g (2 oz) butter, melted
3 eggs
350g (12 oz) self raising flour
½ tsp salt
85g (3 oz) pecans, chopped

Method

Place all the ingredients into a bowl and mix well together. Spoon into the springform loaf tin.

Cook in the centre of the Main Oven, set at 180ºC (350ºF), Gas Mark 4 for about 45 minutes, until golden brown and cooked through.

Tip: To make purée from a fresh pumpkin, cut into wedges and remove the seeds. Place in the Rayburn meat tin with 4 tablespoons of water and cover the top with foil. Place in the Main Oven to cook for 30-40 minutes until tender, then allow to cool until it is easy to handle. Use a spoon to take the flesh from the skin and place it into a bowl, mash with a potato masher then weigh out the required amount.

Rayburn Pumpkin And Pecan Bread

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.