Pumpkin Cake

Ingredients for 1 servings:

• 300 g pumpkin flesh, cut into cubes
• ml water
• 3 tbsp, levelled sugar
• 2 eggs
• 3 tbsp vegetable oil
• 6 tbsp milk
• 1 tsp butter-vanilla flavoring
• 260 g flour
• 160 g brown sugar
• 1 pinch of salt
• 2 tsp, heaped baking powder
• ¼ tsp baking soda
• g cranberries, dried (more if you like)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with dried cranberries, low-fat

This amount is enough for a loaf pan approximately 32 cm long. First, cook the chopped pumpkin in sugar water until soft, drain the water, mash it with a fork and let it cool slightly. Meanwhile, whisk together the eggs, oil, milk and butter vanilla flavoring, then add the pumpkin puree and mix well. In another bowl, combine the flour, sugar, salt, baking powder and baking soda. Add the flour mixture to the pumpkin mixture and mix with a wooden spoon until all the ingredients are moistened. Then fold in the cranberries. Pour the batter into the pan and bake at 160°C fan/convection oven for approximately 60 minutes (use a toothpick to test). You can refine the batter with cinnamon and use chocolate chips, raisins or walnuts instead of cranberries.