Pumpkin Sultana Loaf Recipe

Serves 8


1 cup cooled mashed butternut pumpkin (see note below)

100g butter, softened

1 cup (275g) firmly packed soft brown sugar

2 tablespoons maple syrup

2 teaspoons mixed spice

2 eggs

2 cups (300g) self-raising flour

Teaspoon bicarbonate of soda

Cup (80g) sultanas

Cup (60g) chopped pecan halves

Extra pecan halves, to decorate


1. Preheat oven to 170°C fan forced. Grease and line base and sides of a 6cm deep, 10cm x 20.5cm (base) loaf pan.

2. Assemble the Scraper Mixer Pro 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 fine once flour added).

3. Sift the flour 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 provided by Sage Appliances

In Short: Give your standard fruit loaf a bit of a lift with this Pumpkin Sultana Load recipe, guaranteed to spice up afternoon tea

Author Image

Posts from the Harvey Norman blog team.

You may also like...