Pumpkin spice loaf cake

As we move through autumn, here’s a seasonal recipe to try, using pumpkin to create a tender and gently spiced loaf cake!

Ingredients:

Makes a loaf cake yielding approximately 10 slices

450g raw pumpkin, chopped into medium chunks (around 2cm across)
50g golden syrup
55g sunflower oil
140g light brown sugar
2 eggs
140g plain flour
2tsp baking powder
2tsp mixed spice
A pinch of salt

Method:

1. Roast the pumpkin at 180°C fan/200°C conventional, for 20-30 minutes until completely soft. How long this takes will depend on your oven temperature and the size of your chopped pumpkin chunks, so just keep an eye on it.
2. Preheat the oven to 160°C fan/180°C conventional, and line a loaf tin. I used a loaf tin with dimensions of roughly 20 x 10 x 8cm.
3. When it’s cooled a little, roughly mash the pumpkin chunks in a large mixing bowl until the mix starts to become smooth.
4. Add the golden syrup, oil, and brown sugar to the bowl, and whisk until homogenous.
5. Add the eggs, and whisk to combine.
6. Swap the whisk out for a spoon, and stir in the flour, salt, baking powder, and mixed spice.
7. Pour the mix into the loaf tin and bake for about 25 minutes, until a skewer comes out clean when inserted.
8. Allow to cool before slicing and serving. It’s lovely on its own without icing, but feel free to ice and decorate as desired! I added some candied ginger on top of mine as well.