CONTRIBUTED BY DIANNE JONES
This recipe is courtesy of the Rotary Club of Wynnum and Manly’s Isolation: Kitchen Destination cookbook.
INGREDIENTS
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1 1⁄2 cups plain flour
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1 teaspoon baking powder
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1 teaspoon bicarbonate of soda
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1⁄2 teaspoon salt
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1 teaspoon cinnamon
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1⁄2 teaspoon nutmeg
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1⁄2 teaspoon ground allspice
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2 eggs
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3⁄4 cup firmly packed brown sugar
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1⁄2 cup vegetable oil
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1 cup mashed, cooked, well-drained pumpkin
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1⁄2 cup chopped walnuts
METHOD
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Sift together flour, baking powder, bicarb soda, salt, cinnamon, nutmeg and allspice and set aside.
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Beat the eggs, add sugar, oil and pumpkin, and beat to blend thoroughly.
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Add to the dry ingredients, stir until thoroughly combined, and then stir in the walnuts.
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Turn into a greased 23cm x 12cm (9 x 5 in) loaf tin lined with baking paper on the bottom.
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Bake in a moderately slow oven (150 degrees) about 60-70 mins, or until done when tested.
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Remove from oven, let cool in the tin for 10 minutes and then turn out onto a wire rack.
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Cool before cutting.