Delicious afternoon teabread with a harvest season taste.
300g Self raising flour
100g Castor sugar
150g butter or margarine
100g dried cranberries, sultanas and raisins mixed to your preference
175g Pumpkin puree
2 large eggs, beaten
½ tsp cinnamon
1 tsp ginger
50g pumpkin seeds, toasted
Preheat the oven to 150°C and line a loaf tin with baking paper.
Combine the flour and butter or margarine and rub to make a fine breadcrumb texture. Add the sugar.
Stir in the pumpkin puree, spices and eggs.
Reserving a few to sprinkle on top, stir in the pumpkin seeds.
Put the mixture in the loaf tin, sprinkle on a few seeds and bake in the oven for 45 mins- 1 hour. If the top begins to brown too much cover with baking paper or foil.