Ingredients:
250ml Sugar
125ml Vegetable Oil
2 Eggs
5ml Salt
2ml Ground Nutmeg
2ml Ground Cinnamon
125ml Water
250ml Pumpkin (cold, cooked and mashed)
375ml Cake Flour
7ml Bicarbonate of Soda
100g Chopped Pecan Nuts (I used Almonds)
250ml Sugar
125ml Vegetable Oil
2 Eggs
5ml Salt
2ml Ground Nutmeg
2ml Ground Cinnamon
125ml Water
250ml Pumpkin (cold, cooked and mashed)
375ml Cake Flour
7ml Bicarbonate of Soda
100g Chopped Pecan Nuts (I used Almonds)
Method:
Place all the ingredients in a mixer bowl. Mix until combined. Spoon the batter into a greased 10 x 22 cm loaf tin. Top with some whole Pecan Nuts. Bake at 180 degrees Celsius for 1 hour.
Place all the ingredients in a mixer bowl. Mix until combined. Spoon the batter into a greased 10 x 22 cm loaf tin. Top with some whole Pecan Nuts. Bake at 180 degrees Celsius for 1 hour.
