This is a variation on a recipe makes the texture amazing — dense but moist.


1½ cups Flour
1 tsp Baking soda
1 tsp Ground cinnamon
½ tsp Mixed spice
¼ cup Sugar
1½ cups Dried fruit, chopped dates and apricots, raisins, currants
½ cup Carrot, grated
¾ cup Pumpkin, mashed and cooled
2 Eggs
½ cup Sunflower oil
¼ cup Water

Fruit loaf


    • Heat the oven to 160C. Grease and line the base of a 21cm x 10cm loaf tin.
    • Sift the flour, baking soda and spices into a large bowl. Stir through the sugar, dried fruit and grated carrot. Make a well in the centre.
    • Beat together the pumpkin, eggs, oil and water and pour into the well and stir gently until just combined. Spoon into the loaf tin.

Place in the oven and bake for 45 minutes or until a skewer inserted in the centre comes out clean. Leave to stand to 10 minutes before turning out on to a wire rack to cool. Store in an air tight container.

Also See:

Slow Beef Stew – Recipe