Pumpkin and Walnut Bread
- 1 loaf tin, lightly buttered
- 280g (10oz) pumpkin puree
- 85g (3oz) caster sugar
- 1 tsp mixed spice
- 55g (2oz) butter, melted
- 3 eggs
- 350g (12oz) self raising flour
- 1/2 tsp salt
- 85g (3oz) walnuts, chopped
Place all the ingredients into a bowl and mix well together. Spoon into the springform loaf tin.
2 oven AGA: Place the tin on the oven grid shelf set on the floor of the Roasting Oven with the cold plain shelf on the second runners down. Bake for 25 minutes then replace the plain shelf with the large roasting tin, cook for a further 15 minutes until golden brown.
3 and 4 oven AGA: Place the tin on the oven grid shelf set on the lowest set of runner in the Baking Oven and cook for about 45 minutes until golden brown.
Rayburn cooking: Cook in the centre of the Main Oven set at 180;degC (350;degF) for about 45 minutes until golden brown.
Conventional cooking: Cook at 180;degC, fan oven 160;degC, Gas Mark 4 for 45 minutes until golden brown.
Tip: To make puree from a fresh pumpkin, cut into wedges and remove the seeds. Place in the half size roasting tin with three tablespoons of water and cover the top with foil. Place in the Roasting Oven to cook for 30 minutes then all 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 mashed then weigh out the required amount.