Pumpkin and Date Gingerbread

This is a superb moist quick bread to make with leftover cooked pumpkin or bought pumpkin purée.

Ingredients make 1 loaf

200 g plain white flour

½ tsp salt

1 tsp baking soda

2 tsp ground ginger

2 tsp ground cinnamon

¼ tsp ground nutmeg

250 g pumpkin purée

110 g melted butter

100 g brown sugar

100 g molasses

30 g finely chopped fresh or glace ginger

2 eggs

80 g chopped dates

Method

Preheat oven to 160ºC normal bake. Place flour, salt, soda, ground ginger, cinnamon and nutmeg in a bowl and combine. Place pumpkin, melted butter, sugar, molasses, chopped ginger and dates in a mixing bowl and whisk until smooth. Add eggs and mix evenly. Add flour mixture and stir until incorporated. Place mixture in a greased bread tin and bake in the oven for approx. 65 minutes. Allow the bread to cool in the tin for 5 minutes before removing and place on a wire. Allow cooling for at least 30 minutes before cutting and serving.

Note: Roast pumpkins in the oven for approx. 50 minutes, allow cooling before placing in a food processor and blend if you want to make own purée.