180g caster sugar
1½ tsp baking powder
1½ tsp bicarbonate of soda
½ tsp salt
1½ tsp ground cinnamon
½ tsp ground mixed spice
180g soft light brown sugar
4 eggs
360g pumpkin or butternut squash, peeled, seeds removed
240ml vegetable oil
1 orange, grated zest only
150g sultanas or dried cranberries
Preheat the oven to Gas 3 and grease or line a small (3.5in W x 7.5in L x 2.0in D) and large (4.5in W x 8.5in L x 2.5in D) loaf tin.
Grate the pumpkin flesh. Squeeze tightly over a bowl to remove any excess moisture
Sieve the rest of the flour, baking powder, bicarbonate of soda, cinnamon and mixed spice. Stir in the caster sugar and salt.
Beat together the brown sugar and eggs, then add the grated pumpkin and the oil. Add the flour mix to the egg mix, one-third at a time, and beat until combined.
Spoon the mixture into the loaf tins. Bake for 1 hour 20 mins. Consider covering with foil to prevent it browning too much.
Leave to cool in the tin for 10 mins before turning out