This delicious loaf recipe is an autumn treat to enjoy in front of a roaring fire.
Makes 1 x 900g loaf
Ready in just over 1 hour
Per serving:
1,888kcals
66.9g fat (31g saturated)
33.8g protein
307g carbs
166g sugar
3.6g salt
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper or greaseproof paper, then grease well once more. Cook the pumpkin in boiling water for 10-15 minutes, until tender. Drain well and leave until the steam dies down, then blend to a smooth purée in a food processor. Scoop into a mixing bowl and mix in 3 tablespoons milk and the egg.
The purée gives a wonderfully moist texture and will keep in an airtight tin for a week.
2. Sift the flour, baking powder, bicarbonate of soda, sugar, mixed spice, nutmeg and seasoning into the cleaned bowl of the food processor. Add the butter and process until the mix looks like fine breadcrumbs. Add to the purée and stir until just mixed, adding the remaining milk if the mixture seems dry. Stir in the poppy seeds and grated lemon zest. Spoon the mix into the loaf tin and bake for 45 minutes until well risen and golden.
3. Remove the cake from the tin and cool on a wire rack. Remove the paper and serve cut into slices.
© delicious. magazine
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