Sweet Pumpkin Loaf

Moist and absolutely gorgeous! This recipe can be used to make a loaf as above, a round cake (just use different shaped tin) or muffins (use cup cake cases) Really lovely as an afternoon treat – or an anytime treat!! Without the icing it is also a potential breakfast bite or midmorning snack. Just save and use the pumpkin flesh you dug out when you were carving pumpkins – no waste!

400g pumpkin (I carved and used the meat of 1 medium-sized pumpkin)
300g flour
300g sugar
2 tsp cinnamon
1 tsp ground ginger
1 tsp all spice
1 tsp ground cardamom (if you can find!)
100ml vegetable oil
100ml water
2 eggs
Handful of pecans (can be left out)
  • Pre heat oven to 190C
  • Carve out your pumpkin and finely chop all meat (save seeds and pumpkin – see other  recipes!)
  • Combine the dry ingredients(except the sugar) together in a bowl
  • Beat sugar and oil in a separate bowl – it will seem dry which is fine
  • Add eggs, one at a time, until thoroughly mixed
  • Add the chopped pumpkin and mix well
  • Add the dry ingredients a little at a time, alternating with the water
  • Pour into greased tin or loaf or spoon into cup cake cases

If making loaf as depicted above – bake for 55-60 minutes

If making a round cake (it will not be as tall) – bake for 40-45 minutes

If making cup cakes – bake for 15-20 minutes

As with any baking, a skewer inserted into the middle should come out dry and clean to ensure recipe is ready!

Let cool completely on a wire rack and then decorate! I have used icing sugar combined with a bit of red and yellow food colouring and water above!

 

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