Spiced Pumpkin Loaf Cake

This is such a delicious way of using up every part of your jack'o'lantern. The gooey part in the middle, or the 'guts', of a pumpkin are usually the bit everyone completely writes off (after having a smush of them anyway) but these too can be used to make something delicious. By turning them into pumpkin puree, an ingredient which sells like hotcakes in the US around this time of year, you can use them in tonnes of different recipes but they're especially good for baking with.

This pumpkin loaf is completely delicious and can be served as an afternoon snack by drizzling some icing over it and sprinkling with my honey and cinnamon roasted pumpkin seeds or for breakfast with thick, creamy yoghurt and some chopped fruit. Don't forget to check out my article on how to get all the good stuff out of a pumpkin before carving it here.

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Pumpkin Puree

First, we start by making the pumpkin puree. Super simple and only takes a few minutes.

Simply strain the guts you've gathered from the pumpkin in a colander and have a poke through to pick out any remaining seeds, add this to the pot of seeds you have collected whilst carving the pumpkin. Don't worry if a few make it in to the puree as they'll be blended in so they don't affect the texture. Also, they're not only completely edible but a great source of vitamins and minerals.

One the liquid had drained away simply throw the guts in a blender and puree them.

Now you're ready to make your cake.

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Time: 15 minutes to prep, 45 to bake.

Makes: 8-10 servings

Ingredients:

200g Pumpkin puree (this can be made using the above instructions)

100 g Dark brown sugar

100g Caster sugar

100 ml Vegetable oil

2 Medium eggs or egg replacement (chia seed eggs work well)

180g Plain flour

1 tsp Baking powder

1/2 tsp Table salt

1.5 tsp Cinnamon

1/2 tsp Allspice

1/2 tsp Nutmeg

Instructions:

  1. Preheat oven to 180degrees.
  2. Mix pumpkin, sugar, oil and eggs in a bowl.
  3. Slowly sift in flour, baking powder and spices and gently mix.
  4. Line a loaf tin with baking paper, pour in batter and bake in the oven for 45minutes.

You can have it as it or if you want to really impress, mix 2tbsp of icing sugar with half a tsp water and stir into a runny but not watery icing. Drizzle across the cake and then sprinkle on my Honey and Cinnamon Roasted Pumpkin Seeds and maybe even some chopped and lightly roasted pistachios.

 

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