Spiced Pumpkin and Apple Loaf Cake
The beauty of pumpkin is that it works in sweet or savoury dishes and it really sings with warming spices. This loaf cake is the best way to use up a glut of pumpkins as well as overripe bananas and apples.
Serves [a whole family]
Ingredients
150 grams pumpkin/squash puree
150 grams mashed banana
30 grams almond butter (or peanut)
30 millilitres maple syrup
50 grams butter
80 grams soft brown sugar
225 grams plain flour (can use gluten free)
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
3 teaspoons cinnamon
1 teaspoon mixed spice
½ teaspoon nutmeg
Pinch of salt
75 grams apples (peeled and chopped into small chunks) plus ½ teaspoon cinnamon
25 grams plain flour
1 teaspoon sugar
25 grams pecans (or walnuts) plus extra for topping if you wish
Method
In a large bowl, mix the pumpkin, banana, nut butter, syrup and butter.
Add the sugar, flour, baking powder, bicarbonate, cinnamon, mixed spice, nutmeg & salt and mix until you have a smooth batter.
Put the apple chunks in a separate bowl and toss with the cinnamon, flour and sugar. Add ¾ of these to the batter, with the pecans.
Spoon the batter into a lined loaf tin and gently shake to level. Top with the remaining apples (& extra pecans if using).
Bake at 180c (Gas 4 / 350f) for 50-60 minutes. Cake will be pulling away from the sides and browning on top when cooked.
Allow to cool in the tin for 5 minutes before cooling on a wire rack.
Cake will store for up to five days or freeze in slices for up to 3 months.
Serve plain, with cream, yogurt or warm with custard.
Recipe provided by Laurena from LifeDietHealth.
