Cake of the day #7: Dina's pumpkin bread

For Thanksgiving last week Mark's colleague Dina gave him a tin of pumpkin puree and a recipe for pumpkin bread (from allrecipes.com). It would have been rude not to bake it!



It's more of a moist cake than a bread, a bit like ginger cake in texture but not as gingery. It's delicious, so I thought I'd share the recipe - a bit late for Thanksgiving but it would make a tasty Boxing Day treat.

Ingredients
1 tin pumpkin puree
4 eggs, beaten
8 fl oz vegetable oil
6 fl oz water
675g caster sugar
350g plain flour
2 tsp baking powder
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves (we substituted with all spice)
1/4 tsp ground ginger

Preheat the oven to 175 C (350 F). Grease two square 23cm (9") tins with butter then dust with flour.

In a large bowl, mix the pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the cake tins.

Bake for about 50 mins, until a prong (we use a chopstick) inserted into the centre comes out clean. Leave to stand for a few minutes then remove from the tins and slice into squares (might be easier to slice it in the tin first).