Pumpkin loaf

Directions:

• Preheat oven to to 180°C (160°C fan). Grease and line a 2 lb loaf tin with baking paper.
• In a large bowl, combine the flour, baking powder, bicarbonate of soda, cinnamon, ginger, and nutmeg.
• In another bowl, whisk together the eggs, oil, pumpkin purée, mashed banana, grated apple, vanilla extract, and milk until smooth.
• Pour the wet mixture into the dry mixture and fold gently until just combined (not overmixing). Stir in raisins or dates if using.
• Spoon the batter into the prepared tin and smooth the top. Bake for 45–55 minutes, or until a skewer inserted in the centre comes out clean.
• Allow to cool in the tin for 10 minutes, then transfer to a wire rack.