Date, pumpkin and walnut loaf

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Line a 10cm x 22cm (base measurement) loaf tin with baking paper, allowing it to hang 2cm over both long sides.
2. Combine flour, sugar, pumpkin, dates, walnuts, bicarbonate of soda and cinnamon in a large bowl.
3. Whisk eggs, milk and spread in a jug. Pour egg mixture into flour mixture and stir to combine. Pour into prepared tin and smooth the surface. Bake for 40–45 minutes or until a skewer inserted in the centre comes out clean. Set cake aside in tin for 5 minutes before turning onto a wire rack to cool. Serve warm or at room temperature.