Banana bread has been done to death, so Karen’s mixing it up, literally and figuratively, with a loaf cake made from pumpkin. The pumpkin’s rich, dense texture and natural sweetness mixed with gentle spices make this one delicious cake. If you’re disciplined enough to not eat it straight away, it’s even better topped with a fluffy cream cheese icing.
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Ingredients
Method
Preheat oven to 175°C fan-forced (195°C conventional) Line an oven tray with baking paper. Grease and line a 24cm loaf tin with baking paper.
Roast pumpkin in one piece for 11/2 hours. Cut pumpkin up into 6 wedges and season with salt. Roast for a further 11/2 hours to dry-bake. Set aside to cool completely. Remove skin and seeds, and roughly chop pumpkin flesh into a paste. Measure out 500g paste (discard any remaining or use as a dinner side).
Sift flour, baking powder, bicarb and spices into a bowl.
Put pumpkin in the large bowl of an electric stand mixer. Add oil, sugars, ginger and salt and beat on medium speed for about 2 minutes, until smooth. Add eggs, one at a time, beating after each addition to combine. Add flour mixture and whisk on low speed for about 2 minutes, until smooth.
Pour mixture into prepared loaf tin and bake for 60-70 minutes, until it springs back to the touch or a skewer comes out clean. Cool in tin for 30 minutes, unmould, then cool for a further 30 minutes.
To make icing, beat icing sugar, butter and zest in a stand mixer with a paddle attachment on medium for about 3 minutes, until smooth. Add cream cheese in 3 batches, incorporating each batch before adding the next. Add cream and beat for about 3 minutes, until light and fluffy. Beat in juice until combined.
When cake is completely cool, cover top in icing and decorate with extra ginger. Slice and serve.
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