Catler KM 8011 - Manual (Page 37)

37
PUMPKIN SULTANA LOAF
Serves 8
Ingredients
1 cup cooled mashed butternut pumpkin
(see note)
100g butter, softened
1
1 /
4
cups (275g) fi rmly packed soft brown
sugar
2 tablespoons maple syrup
2 teaspoons mixed spice
2 eggs
2 cups (300g) self-raising fl our
1 /
2
teaspoon bicarbonate of soda
1 /
2
cup (80g) sultanas
1 /
2
cup (60g) chopped pecan halves
Extra pecan halves, to decorate
Method
1. Preheat oven to 170°C fan forced. Grease
and line base and sides of a 6cm deep,
10cm × 20.5cm (base) loaf pan.
2. Assemble mixer using scraper beater.
Combine butter, sugar, maple syrup and
mixed spice in the mixer bowl. Slowly
turn mixer to LIGHT MIXING setting and
for 1 minute. Increase speed to CREAM/
BEAT setting and beat for 2–3 minutes
until pale and creamy. Reduce speed
LIGHT MIXING setting, add eggs one at
a time then pumpkin and, beat for 30
seconds (mixture may curdle a little but it
will be fi ne once fl our added).
3. Sift the fl our and bicarbonate of soda
over the pumpkin mixture then beat
on KNEAD/FOLD setting until just
combined. Remove the bowl from the
mixer and fold through sultanas and
chopped pecans.
4. Spoon into prepared pan. Smooth
surface. Decorate with pecans if desired.
Bake for 50–55 minutes or until a skewer
inserted into the centre comes out clean.
Stand in pan for 30 minutes then turn
onto a wire rack to cool. Serve warm or
cold spread with butter or cream cheese.
NOTE
For 1 cup mashed pumpkin; Peel &
cut 600 g butternut pumpkins into
3–4cm pieces. Place in a single layer
on a microwave-safe plate. Cover with
plastic and microwave on High/100%
power for 6–8 minutes or until
pumpkin is tender. Set aside to cool.
Drain any excess water then mash
until smooth.
RECIPE