Pumpkin spice loaf cake
This pumpkin spice loaf cake is the perfect autumnal bake. Brimming with warming spices like cinnamon, ginger and nutmeg it has all the best elements of a pumpkin spiced latte.
Ingredients
- 200g/7oz unsalted butter, softened, plus extra for greasing
- 100²µ/3½´Ç³ú caster sugar
- 100²µ/3½´Ç³ú soft light brown sugar
- 3 free-range eggs
- 200g/7oz self-raising flour
- 1 lemon, zest only
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- pinch grated nutmeg
- 100²µ/3½´Ç³ú tinned pumpkin ±è³Ü°ùé±ð
- 2 tbsp demerara sugar
- 100²µ/3½´Ç³ú pecans, roughly chopped
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper.
Place the butter and both sugars in a large bowl and beat until smooth and pale. Scrape down the bowl so everything is combined and gradually beat in the eggs, one at a time.
Add the flour, lemon zest, baking powder, cinnamon, ginger and nutmeg and fold in until you have a smooth batter. Beat in the pumpkin ±è³Ü°ùé±ð.
Tip the cake mixture into the loaf tin and level the surface. Evenly sprinkle over the demerara and pecans.
Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes out clean. After 30 minutes, cover with kitchen foil so the pecans do not colour too much.
Leave to cool completely in the tin before serving.