Who needs a coffee when you’ve got this pumpkin latte-inspired loaf cake? Subtly spiced and seriously moist, it’s delightful with a cup of coffee or tea…
INGREDIENTS
- 300g pumpkin flesh (peeled weight), cubed
- 2 tsp cinnamon
- 1 tsp each mixed spice and ground ginger
- 2 Co-op British medium free range eggs, lightly beaten
- 180g Co-op unsalted butter, softened
- 180g Co-op Fairtrade light brown soft sugar
- 325g Co-op self raising flour
- 2 tbsp cold espresso
- 4 tbsp Fairtrade icing sugar
- Pumpkin seeds, to serve
METHOD
- Put the pumpkin in a pan of boiling water and cook for 20 mins, until very soft. Drain, allow to cool, then mash until completely smooth
- Mix in the spices and egg
- Preheat the oven to 180°C/fan 160°C/gas 4
- Grease and line a 900g loaf tin
- Beat the butter and sugar together until light and fluffy, then stir in the pumpkin mixture
- Sift over the flour and stir until combined, being careful not to overmix
- Spoon into the tin and bake for 1 hour, until risen and golden
- Allow to cool in the tin slightly before turning out to cool completely on a wire rack
- For the icing, mix the espresso with the icing sugar and drizzle over the cooled loaf, before sprinkling with the pumpkin seeds
