340g Self Raising Flour
2 teaspoons Ground Cinnamon
1/2 teaspoon Salt
300g Caster Sugar
125ml Sunflower Oil
3 eggs
1 teaspoon Vanilla Bean Paste (alternatively use 1.5 teaspoons Vanilla Extract)
500g Shredded Pumpkin
Preheat oven to 170°c
Firstly I sift the flour, cinnamon, salt and sugar into a bowl and stir it so it's all combined.
Then in a separate bowl mix together the oil, eggs and vanilla.
Pour the wet mixture into the bowl with the dry ingredients and mix until all the dry ingredients are no longer visible.
Grab your shredded pumpkin (to get this, buy a smallish sized pumpkin, scoop out the insides and peel off the skin and blend the fleshy part in a powerful blender or food processor) and stir into the rest of the mixture. I actually do this with my hands so that it gets combined quicker without going everywhere but you can easily do this with a wooden spoon or spatula.
Put some grease proof paper into a loaf pan and pour the mixture in. The mixture should come up to almost the top of the pan. If you have too much (I did) you can put it into cupcake cases or mini loaf pans and make some little pumpkin loaf cakes.
Put these into the oven for an hour an a half (between 30-45 minutes for smaller sized cakes). Put a knife or cocktail stick into the centre of the loaf and if it comes out clean (or pretty much clean besides a couple of crumbs) your cake is probably done, if not put it back in for another 5 minutes and try again. Once you get to the point of having a clean knife you're done! It's amazing when it's warm, but comes out boiling so leave them to cool in the pan for 15 minutes before eating.
You could also put in some additional things such as: toasted pumpkin seeds, raisins, currants etc. but I decided to leave it simple.
