My Gift of Pumpkin Pecan QBread

This is a favourite recipe which I've baked as gifts to my relatives during the previous year Christmas gathering. It's very easy to bake and all you need to do is to make the pumpkin puree a day ahead and freeze them till your next bake.

Making the Pumpkin Puree.
I usually buy a half cut pumpkin from the supermarket.
Remove all the seeds and fibres and give a quick rinse.
Line a baking tray with aluminium foil.
Put the entire half pumpkin, cutface down on the tray.
Bake it in a pre-heated oven of 180 degree C for 50 mins or until all the meat in the pumpkin has softened. Cool the pumpkin.
Using a spoon, scoop up the soften pumpkin puree and pack them in plastic bags at 200 gm each (about 1 cup).
Unused puree can be frozen.

Recipe for the Pumpkin Pecan QBread.
(For 4 loaves in 6"x 3"x 2" loaf pans)

Ingredients:
Dry ingredients
Caster sugar ..........1 3/4 cup
Pumpkin puree ......2 cups
Self-raising flour ....3 cups
Salt .......................1 1/2 tsp
Cinnamon .............1 tsp
Pecan, chopped ...... 1 cup

Wet ingredients
Evaporated milk .... 1/2 cup
Oil ..........................1 cup
Eggs , beaten ...........4 nos.

Mix the dry ingredients with the wet ingredients till well blended.
Pour batter into the aluminium loaf pans.
Sprinkle pumpkin seeds/sunflower seeds on top of the batter.
Bake in a pre-heated oven at 180 degree C for about 50 mins or till top turns to a golden brown.
Cool the loaf before putting them in the freezer.
The loaf needs to be left in the fridge for about 2 hours before cutting.
This will allow the loaf slices not to crumble.
Loaf can be frozen in the freezer for up to three months.