Pumpkin Loaf Cake

 Ingredients

For the Pumpkin Loaf:

250 gm (1 & ⅔ cups) plain/all-purpose flour 

220 g (1 cup) caster/superfine sugar 

½ tsp baking powder

 ½ tsp baking soda

¼ tsp  sea salt 

2 tsp cinnamon pdr 

½ tsp ginger pdr 

¼ tsp nutmeg pdr 

1 cup pumpkin puree   

120 gm (½ cup) unsalted butter - melted  

2 tsp vanilla extract

2 Large eggs @room temperature 

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For the Glaze:

90 gm (⅔ cup) icing/powdered sugar 

4-5 teaspoon water - until desired consistency is achieved 

Preparations Preheat your oven to 180 degrees C (355 degrees F). Grease and line a 9 x 5 inch loaf tin (23 x 13 cm) - leave a little overhang of baking paper for easy removal. In a large bowl, combine the flour, sugar, baking powder, baking soda, sea salt and ground cinnamon, ginger, nutmeg and stir to combine. In a smaller bowl, combine the melted butter, vanilla, eggs and pumpkin puree and whisk until the mixture is smooth. Add your wet ingredients to the dry and stir until just combined. The mixture will be very thick. Add the cake batter to your prepared tin, and smooth out using an off-set spatula. Tap the tin a few times gently on the kitchen bench to get any air bubbles out. Bake in your preheated oven for 50-55 minutes, until a skewer comes out cleanly. Cool for 15 minutes in the tin before gently removing to a cooling rack. I find it easier to slightly tilt the tin to the left over the rack and pull the paper as I gently ease the cake out. Allow the Pumpkin Loaf to cool completely before adding the glaze. Make the glaze by combining the powdered/icing sugar with the water until the desired consistency is achieved. Once the glaze has set, slice the cake into 8 pieces.  

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