Photographer: John Paul Urizar. Stylist: Michele Cranston.
Celebrate the cooler months with this sweet, spiced pumpkin bread loaf cake. Drizzle with zingy lemon icing and enjoy a fresh slice with salted butter.
Ingredients
Method
Boil, steam or microwave pumpkin until tender, drain well and mash. Cool to room temperature.
Preheat oven to 170°C (150°C fan-forced). Grease a 25cm x 11cm (inside top measurement) loaf pan, line base and sides with baking paper.
Combine mashed pumpkin with remaining ingredients in a large bowl and mix well. Pour into prepared pan and bake for 55 minutes or until cooked when tested.
Stand cake in pan for 15 minutes before turning onto a wire rack to cool completely.
LEMON ICING Using a zesting tool, remove the rind from the lemon and reserve. Squeeze the juice; you will need 1 tablespoon of juice. Combine icing sugar and lemon juice in small bowl, stir to combine.
Drizzle loaf with Lemon Icing and decorate with the rind. Serve with salted butter.
How to store pumpkin bread
Store the pumpkin bread loaf in an airtight container at room temperature for up to 3 days. If the weather is humid store in the fridge.
How to choose the best pumpkin
Whole pumpkins should be unblemished, heavy for their size and still have some stem attached as a seal against disease and insect invasion.
Cut pumpkin should be bright-coloured, look moist but not wet, have firm flesh and be free of soft spots or discolouration.
