Allergy free rich pumpkin bread recipe

Ingredients

• ⅔ cup Nuttlex
• 1 cup sugar
• 4 tsp Orgran No Egg whisked with 120mls water until thick
• 3 ⅓ cups Orgran All Purpose Flour
• 2 tsp bi carb soda
• ½ tsp baking powder
• 1 ½ tsp salt
• 1 tsp cinnamon
• 1 tsp mixed spice
• 400mls pumpkin puree or the mash of one small butternut pumpkin
• ⅔ cup water
• ¼ cup orange juice
• ⅔ cup raisins, soaked until soft
• 2 tsp orange zest

Method

• Beat the Nuttlex and sugar together until light and fluffy.
• Add the Orgran No Egg mixture and beat until combined.
• In a separate bowl combine the flour, bi carb soda, baking powder, salt, cinnamon and mixed spice.
• Add the flour mixture to the Nuttlex mixture alternatively with the pumpkin puree, beginning and ending with the flour mixture.
• Add water and orange juice, mixing well.
• Stir in the softened raisins and orange rind.
• Spoon the bread mixture into two greased and floured small loaf pans.
• Dust with cinnamon or cinnamon sugar (optional).
• Bake at 180°C for 1 hour and 10 minutes or until a wooden pick inserted in centre comes out clean, making sure to turn the bread at least once during the cooking process.
• Cool in pan 10 minutes.
• Remove from the pans and cool completely on wire racks.