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| Pumpkin Loaf with Pecan Crumble |
Tips:
*You will need 350g pumpkin, peeled, chopped and cooked in boiling water until tender. *Cover the cake with foil during baking if the crumble browns too quickly. * Delicious served warm with thick cream.
Ingredients
150g butter, softened
2/3 cup packed soft brown sugar
2 eggs
1 cup mashed cooked pumpkin
1 1/4 cups self raising flour
1 teaspoon mixed spice
1/4 cup milk
1/3 cup plain flour
1/4 cup packed soft brown sugar (extra)
75g cold butter ( extra) chopped
1/4 pecans, finely chopped
Method
1) Preheat oven to 180oc. Lightly grease a 21x10cm loaf pan. Line with baking paper
2) Place butter and sugar in a medium bowl. Using an electric mixer beat until light and fluffy. Add eggs beating in one at a time until just combined. Stir in cooled pumpkin. Sift self raising flour with spice and add to beaten mixture. Add milk and mix to combine. spread evenly into loaf tin. Bake for 30 mins.
3) Combine plain flour and the extra sugar in a medium bowl. Using fingertips rub in the butter until the mixture resembles breadcrumbs. Stir in pecans.
4) remove the cake from the oven after 30 mins and sprinkle the pecan crumble over the top of the cake. Return to the oven for 35 -40 mins or until cooked.tested with a skewer. Cool for approx 20 mins in the pan, turn out top side up on to a wire rack and cool completely. Serve warm or cold |
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