RECIPES BY Rhiannon Lambert
Pumpkin Loaf Cake
- 1 HOUR
- 10 SERVINGS
140g light brown sugar
140ml olive oil
50ml water
1 lemon (zested and juice)
200g pureed pumpkin (flesh of ¼ cooking pumpkin, roasted and pureed, or ½ tin pumpkin puree)
2 eggs
240g flour (I used 50:50 plain and wholemeal)
1 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
1 tsp nutmeg
1 pinch salt
75g icing sugar
Handful pumpkin seeds (optional)