[edit] EDIT:  I am putting this down as a failure as a cake.  The further I cut into it the wetter it becomes.  Mind you it is a nice pudding so off to the shop for some custard.  It will still make great muffins though.  12 large ones with this amount of ingredients or six if you halve the ingredients[/edit]

Many years ago when I was travelling and conducting camp oven cooking demonstrations I developed a recipe for Pumpkin Fruit Muffins that were tasty, quick to cook and looked good.

The recipe has appeared a few times on here as well as other places.  Here it is (don’t ask me why it has me as an ex-member as I am sick of some of the quirks with this old software - https://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1128730528

I have been playing with a new little loaf tin from Jamie Oliver and decided to try and cook this recipe as a loaf.  Well it didn’t work out as planned and as soon as I mixed it all together I knew it was going to be too big for the little tin so scrambled to find another larger loaf tin.

All I did actually was double the recipe in the link.  Cooked it at 180 degrees for an hour and it turned out superbly.

Still want to try it to fit in the little loaf pan in the camp oven so will have another go sometime.

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Hi Derek
That cake is looking pretty good.
thank you for the photos.
regards Kev ;)

That looks great.

Jeff

[edit] EDIT:  I am putting this down as a failure as a cake.  The further I cut into it the wetter it becomes.  Mind you it is a nice pudding so off to the shop for some custard.  It will still make great muffins though.  12 large ones with this amount of ingredients or six if you halve the ingredients

[/edit]

Derek
It still looks very good. YES  Now you are talking bring out the custard. Enjoy.
Do you think the pumpkin made it too moist.?..
regards Kev

I think the recipe is still good for muffins as they are much smaller and will cook quicker, it just isn’t a cake recipe.

Hi Derek
I was think pumpkin is very moist to work with
regards Kev