Ingredients
- 280g plain flour
- 110g butter
- 40g muscovado sugar
- 175g light brown sugar
- 330g boiled and pureed pumpkin
- 1tsp bicarbonate of soda
- 2 large free-range eggs
- 85ml butter milk
- 1 tsp cinnamon
- 0.25tsp nutmeg
- 0.25 tsp ground ginger
- 1/8 tsp ground clove
- 100g whole pecans
- 2 tablespoons demerara sugar
Method
Step 1
Preheat your oven to 170°C.Step 2
Sift the flour & bicarbonate of soda into a separate bowl.Step 3
Cream butter with the light brown sugar and muscovado until light and fluffy.Step 4
Fold in the pumpkin puree, buttermilk, beaten eggs and spices.Step 5
Fold in the flour and bicarbonate of soda.Step 6
Lightly butter 2 non-stick small loaf tins or 1 large and pour the batter into the tins.Step 7
Top with the whole pecans and sprinkle on the demerara sugar evenly.Step 8
Bake until golden for 35-40 minutes until the pumpkin bread is fully cooked. The cake should spring back and use a cocktail stick or metal skewer to test that the cake is cooked all the way through.Step 9
Allow to cool for a couple of minutes in the tin, then decant onto a cooling rack.