It’s that time of year: pumpkin picking/buying, pumpkin cleaning, pumpkin carving and wondering what to do with the pumpkin pulp. Here’s one delicious idea for you to try

Pumpkin Spice Latte Loaf Cake

INGREDIENTS

100g butter or margarine
175g caster sugar
2 eggs
200g pumpkin puree
75ml double cream
2 tsp vanilla extract
2 tsp espresso powder
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
200 g self-raising flour

METHOD

Pop the oven on to Gas Mark 4 or equivalent. Grease and line a 2lb loaf tin (I picked one up from the Poundshop along with a pack of liners – bargain). In a bowl beat together the butter/margarine and sugar until light and fluffy. Add in the eggs followed by the pumpkin puree and double cream. Stir in the vanilla, espresso powder, spices and the flour. Spoon into the loaf tin and bake in the oven for 1hr or until a skewer inserted into the centre comes out clean.

DECORATION

I made a coffee water icing drizzle (cold espresso and icing sugar) and a simple buttercream (butter and icing sugar). Drizzled the drizzle, piped the buttercream, sprinkled cinnamon on top and added some fondant models. You can be as extra as you like when it comes to decorating, go wild and get creative!

The cake was like a cross between carrot cake and coffee cake. Particularly delicious with a cup of tea and a scoop of ice cream.

Will you be giving the Pumpkin Spice Latte Loaf Cake recipe a go? Or do you have a favourite recipe for using up the scooped out pumpkin? Let me know in the comments

Thanks for reading! ☺️