A delicious and easy Pumpkin Cake recipe. This moist pumpkin bread is perfect for autumn or Halloween. It's also easily made gluten free.
Preheat oven to 160c (fan oven, 180c conventional).
Grease and line your 23x13 cm loaf tin with baking paper.
Mix together the pumpkin, sugars, oil, water, eggs and lemon zest. Beat until combined.
In another bowl sift together the flour, baking powder, salt and spices.
Add the dry ingredients to the wet ingredients and fold in until just combined.
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).
Allow to cool for five minutes and remove from the tin.