pumpkin bread

I had left over pumpkin in my fridge, so instead of throwing it, i 'recycled' the pumpkin to make pumpkin bread. The texture is soft and moist. and easy to make, using balloon whisk only. This recipe can also be used for banana bread and i would like to share this with you:

Pumpkin Bread

210 gr all purpose flour

1/2 tsp salt

180 gr sugar

1 tsp baking soda

300 gr pumpkin puree

60 ml olive oil

60 ml vegetable oil

60 ml orange juice

2 eggs beaten lightly

1 tsp of layer cake spice

50 gr chopped nuts (walnut or almond)

method:

to make puree of pumpkin: steam or bake the pumpkin till soft then smash/blend it.

whisk puree of pumpkin, olive oil, vegetable oil, till mixed well, then add egg and orange juice.

in a separate bowl mix the flour, sugar, salt, baking soda, spice and chopped nuts.

mix together dry ingredients and mixture of pumpkin, mix it well

pour into the square mould and bake for about 30 minutes at 180 degree celcius.

(note: substitute layer cake spice with: 1/3 tsp of nutmeg powder, 1/3 tsp of cinnamon powder, 1/3 all spice powder)

source: videojug