Easy Pumpkin Spiced Cake

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Pumpkin Spice Loaf Cake

This loaf is quick and easy to make.
While it bakes it will fill your home with the lovely aroma of spices.
This warm, comforting fragrant and moist sponge is topped with pumpkin seeds for that extra crunch which makes it a perfect, every-day tea time cake!

Ingredients

100 g unsalted butter softened
100 gms sugar caster
100 gms brown sugar
20 gms canola oil
2 large eggs
150 gms all purpose flour (sifted)
2 tsp baking powder
1 tsp cinnamon powder
1 tsp ginger powder
1/2 tsp nutmeg powder
½ tsp salt
200 gms pumpkin puree (see below how to make your own puree. you can also buy store bought)
Pumpkin seeds - optional

Method

Heat the oven to 180° C .
Cut the pumpkin into medium size wedges. Drizzle just a wee bit of oil.
Bake for about an hour, until they are soft and cooked. Blend using food processor or an electric blender once cool.

For the cake
Preheat the oven to 180°C Lightly grease the loaf tin and line it with baking paper and set aside.

Using an electric mixer, beat together both the sugars and butter, until pale and fluffy, about 2 to 3 minutes. Add the oil and beat for another minute.

Add eggs, one at a time, beating well after each addition, until you have a light, pale and creamy mixture.

Mix all of the dry ingredients together in a separate bowl, then add them into the wet mixture.
Fold the ingredients together, until just combined.

Then add pumpkin puree and fold again until all the ingredients have been incorporated.

Transfer the batter to the prepared baking tin and add some pumpkin seeds. (This is optional)

Place in the oven and bake for 40 to 45 minutes until toothpick inserted in the middle comes out clean.

Remove from the oven and allow to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

You can wait for the cake to cool down or have it warm and enjoy it with a cup of tea or coffee.