Pumpkin Cake - Better than Starbucks!
A delicious and easy Pumpkin Cake recipe. This moist pumpkin bread is perfect for autumn or Halloween. It's also easily made gluten free.
Ingredients
Wet ingredients
- 212 g Tinned pumpkin puree About half a tin
- 100 g Dark brown sugar
- 225 g Caster sugar
- 120 ml Sunflower oil
- 75 ml Water
- 2 Medium eggs
- 1 Lemon, zest only Reserve for the icing juice
Dry ingredients
- 180 g Plain flour
- 1 tsp Baking powder
- 0.5 tsp Table salt
- 1 tsp Cinnamon
- 0.5 tsp Allspice
- 0.5 tsp Nutmeg
Topping
- 30 g Pumpkin seeds
Instructions
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Preheat oven to 160c (fan oven, 180c conventional).
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Grease and line your 23x13 cm loaf tin with baking paper.
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Mix together the pumpkin, sugars, oil, water, eggs and lemon zest. Beat until combined.
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In another bowl sift together the flour, baking powder, salt and spices.
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Add the dry ingredients to the wet ingredients and fold in until just combined.
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Pour into a lined and greased loaf tin, sprinkle on pumpkin seeds and bake for about 1 hour until cooked through and a skewer comes out clean. (Check after 45 minutes but it may take up to 1 hour 15 depending on your oven).
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Allow to cool for five minutes and remove from the tin.