Fruit loaf

Tamara West

This is a variation on a recipe my friend Annie makes. The texture is amazing — dense but moist.

Ingredients

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

Directions

1. Heat the oven to 160C. Grease and line the base of a 21cm x 10cm loaf tin.
2. 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.
3. Beat together the pumpkin, eggs, oil and water and pour into the well and stir gently until just combined. Spoon into the loaf tin.
4. 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.

See more of Kathy's healthy baking recipes

• Ricotta and lemon scones
• Fruit and vanilla snack balls