Pumpkin & Carrot Loaf

Coat pumpkin and carrots with mixed spice and bake in slow oven (150C) for 45 mins. Blend soft baked pumpkin and carrot with eggs until smooth. Add flour and honey and blend for further minute. Fold in currants and walnuts. Put batter in greased 21×11 cm loaf tin and bake in moderate (180C) oven for 45 mins – 1 hour or until skewer inserted in centre comes out clean. Cool on wire rack.

Serve toasted with butter. Great for breakfast, lunch and tea.