Still using up a glut of pumpkins, that’s not a complaint, I’m loving finding new recipes for them, this recipe is one I’ve adapted from cookinglight.com I’ve adapted the recipe slightly to suit my tastes.
2 cups all-purpose flour
2/3 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 teaspoons mixed spice
1 cup pumpkin puree
1/4 cup water
1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
3 egg whites, lightly beaten
3/4 cup coarsely chopped cranberries
Cut the pumpkin in half, remove the seeds
Its easier to peel the pumpkin if you cut into slices then peel.
Cut the pumpkin into chunks, boil till soft then mash with a potato masher.
Wash the seeds and soak in salty water over night.
Dry, season and bake in a very hot oven till golden brown
Combine the flour, brown sugar, granulated sugar, baking powder, salt and mixed spice.
Combine the pumpkin, water, oil, vanilla, and egg whites
Add the pumpkin mix to the dry ingredients till just combined, and then mix in the cranberrys.and put in a loaf mold/tin.
I’ve used sliced almonds here but put what ever nuts suit you on top, then bake at 180°C (350°F) for 1 hr 15 minutes. Check by pushing a knife into the centre and checking the knife is clean when you remove it.
Place on a rack to cool.