Rayburn Pumpkin And Pecan Bread

AGA oven recipes 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


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.