Pumpkin Loaf
Pumpkin Loaf
Step 1
Pre-heat oven to 160°C fan-forced. Spray a large loaf tin with cooking spray and line with baking paper so that it overhangs the sides. Peel the pumpkin and cut into 2cm cubes. Place into a microwave safe bowl with half a cup of boiling water, cover with cling wrap and microwave for 4 minutes. Drain the water, if any, and mash the pumpkin thoroughly with a fork. Set aside to cool.
Step 2
In a bowl, whisk together the flour, salt, baking powder, bicarb soda, cinnamon, nutmeg, ginger and cloves. Set aside.
Step 3
Place butter and sugar in the bowl of an electric mixer on medium speed and mix until just blended. Add eggs one at a time, mixing until well incorporated and continue beating for another 2-3 minutes until very light and fluffy. Add the honey and mashed pumpkin and mix. Please note at this point, the batter may look grainy and split.
Step 4
On low speed, add the flour mix until combined. Pour the batter into the prepared loaf tin. Sprinkle the top with pumpkin seeds and bake for 70 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
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