an old fashioned tea loaf

It is wet and windy today on the coast, perfect baking weather. This recipe is not fancy but delicious all the same, a homely tea loaf from Mix & Bake by Belinda Jeffery. Crammed so full of grated pumpkin, raisins and nuts, this is one of those recipes that allows you to convince yourself it must be healthy! I soaked the raisins in hot water for half an hour to plump them up a little. It is very moist and ever so slightly squidgy from the pumpkin (maybe I undercooked it a little?) The seeds and nuts add great texture - next time I will scatter more on top as they make a beautiful crunchy topping. This loaf smells amazing as it cooks.

Spicy pumpkin, raisin and pecan tea bread

1 c spelt flour (or wholemeal)

1 c brown sugar

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1 c raisins

1 1/2 c pumpkin, grated

1 c pecans, roasted and chopped

2 eggs

1/2 c milk

1/3 c oil

1 1/2 tsp vanilla

1/4 c pumpkin seeds

Combine flour, sugar, soda and spices and mix well to remove lumps. Add raisins, pumpkin and pecans and coat evenly with the flour mixture. In another bowl combine the milk, oil and vanilla, whisking well.

Combine wet with dry mixes, and mix well. Pour batter into a loaf tin lined with baking paper, scatter with the pumpkin seeds and bake at 180c for 45 minutes or so.