Introduction: Spiced Pumpkin Loaf
This might not be that exciting for most people but I've been wanting to bake something with pumpkin for ages and all of the recipes I've seen have used canned pumpkin which is even more rare than actual pumpkins so imagine my joy when I walked into Waitrose this afternoon and found loads of them!
Heat your oven to 185C (fan oven)
While the oven is heating up, mix all of the dry ingredients together in a large mixing bowl.
Mix in the wet ingredients slowly until everything is combined.
I lined my loaf tin with greaseproof paper but if you have a non-stick tin you should be ok.
Pour the mix into the loaf tin and smooth out so the mixture is even across the whole tin.
Bake for at least 40 minutes. The best thing is to check that it's not too brown on top and use the old "stick a toothpick" in trick - if it comes out clean the cake is probably done.
I've not put any frosting or drizzle on top of my cake but it would be excellent with a cream cheese frosting or orange drizzle (orange juice and icing sugar)!
120g plain flour
1 cup pumpkin puree
1 1/2 teaspoons baking powder
1 1/4 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup light brown sugar
1/2 teaspoon bicarbonate of saod
1/4 teaspoon vanilla extract
(I have details of how to make your own pumpkin puree on my blog - http://mrs-jones-to-be.blogspot.co.uk/p/pum.html)
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