Pumpkin Loaf (Moist and Spicy)
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Pumpkin Cake Recipe
This pumpkin cake is both moist and delicious, filled with nutritious veggies, making it a perfect choice for when you're craving something sweet yet want to incorporate more vegetables and fiber into your diet. This recipe, a cherished favorite from my mum's collection, has always been a beloved treat in our family.
Ingredients:
3 cups boiled and mashed butternut pumpkin
200g butter, softened
3 cups brown sugar
4 eggs
4 cups self-raising flour
1 teaspoon bicarbonate of soda
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4-1/2 teaspoon ground cloves
Method:
Preheat oven to 180°C. Grease two cake tins and cover with baking paper.
Cut up your pumpkin and boil until cooked through, mash, and let it cool.
Using a mixer, cream butter and sugar until pale and fluffy. Add eggs and beat until well combined. Stir in the mashed pumpkin.
Sift flour, bicarb soda, cinnamon, nutmeg, ginger, and cloves over the pumpkin mixture. Stir gently to combine. Spoon into your prepared pans. Smooth the surface.
Bake for around 40-50 minutes or until a skewer inserted into the center comes out clean. Allow it to stand in the pan for 10 minutes, then transfer to wire racks to cool.
Serve as is, smothered in butter, or with a dollop of cream. Enjoy!
With love,
Tara x