Spiced Pumpkin Loaf
Equipment
- Weighing scales
- Grater or food processor
- Bowl
- Measuring Spoons
Ingredients
- 200 g pumpkin peeled and grated
- 125 ml unrefined rapeseed oil or vegetable oil
- 175 g brown sugar
- 1 eggs
- 2 tsp. cinnamon
- 1 tsp. mixed spice
- 2 tsp. baking powder*
- 85 g plain flour*
- 80 g wholemeal flour*
Topping 1
- 10 g icing sugar to dust
Topping 2
- 150 g soft cheese
- 1 tbsp icing sugar
Instructions
- Oven 180c.
- Add the grated pumpkin, oil, sugar, eggs and spices to a bowl and mix well.
- Add the baking powder and flours, and stir well. *If wished, you can substitute the baking powder, plain and wholemeal flour for 175g self raising flour.
- Pour the batter into a grease or lined loaf tin and bake at 180c for 50 - 60 mins.
- Once the loaf has cooled, you can either dust the cake with icing sugar, as shown in the photo, or with cream cheese frosting; beat the soft cheese with the icing sugar, and spread over the cake. Top with a dusting of ground cinnamon if wished.
Pumpkin Seeds
- Pick out any large bits of pumpkin flesh from the seeds. Stir in 1 tsp. oil, either the paprika, or curry powder, and salt.
- Cook in a dry frying pan, stirring until they start to puff up and pop. Cover and stir frequently until toasted. You can also bake at 180c for 10-15 mins, stirring half way through, or pop in an air fryer at 180c for 10 mins, stirring half way through. Watch carefully as they burn easily.
Notes
Instead or grating the pumpkin, you can also pop the wedges or carved out shapes on an oiled baking tray and roast for 20 - 30 mins at 180c until they are fork tender. You can then scrape the flesh away from the skin and use that.