Pumpkin bread with lemon icing | Women's Weekly Food

Ingredients

• 400g pumpkin, peeled, chopped coarsely
• 1 cup (220g) brown sugar
• 1 cup (140g) dates, chopped coarsely
• ½ cup (125ml) olive oil
• 2 cups (300g) self-raising flour
• 1 teaspoon bicarbonate of soda
• 1 ½ teaspoons ground ginger
• 1 ½ teaspoons mixed spice
• 2 eggs, beaten lightly
• LEMON ICING
• 1 lemon
• 1 cup (160g) icing sugar, sifted