RECIPES BY Rhiannon Lambert

Pumpkin Loaf Cake

  • 1 HOUR
  • 10 SERVINGS
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Re-Nourish: A Simple Way to Eat Well

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Essential ingredients

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)

Directions

  1. Preheat the oven to 180 degrees. Oil and line a 2lb loaf tin with baking paper.
  2. Cream the sugar together with the oil, until it forms a paste. Mix in the pumpkin, and slowly add the water, stirring to combine. Beat in the eggs and stir through the zest from the lemon (save the juice for the icing).
  3. Sift in the flours, baking powder, spices and salt, and fold together until well combined, creating a creamy batter.
  4. Pour the mixture into the lined loaf tin and bake for 45-50 minutes, or until a skewer inserted into the middle comes out clean.
  5. Remove from the oven and allow it to cool in the tin for about 5 minutes. Remove from the tin and cool completely on a wire rack before icing and slicing the loaf.
  6. For the icing, mix the icing sugar with the juice from the lemon until thick and well combined. Depending how runny you like the icing, you may want to add a splash of water, if desired. Spread evenly over the cooled cake, allowing it to drizzle over the edges. Sprinkle over the pumpkin seeds, cut into slices, and serve!
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Re-Nourish: A Simple Way to Eat Well

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