Pumpkin spice loaf with almond praline

STEP 1

Preheat oven to 160°C. Grease a 10cm x 20cm (base measurement) loaf pan and line with baking paper. Combine the flour, nutmeg, cinnamon and pumpkin in a large bowl. Make a well in the centre. Whisk the eggs, golden syrup, oil and orange rind in a large jug. Add to the flour mixture and stir until just combined.

STEP 2

Pour the mixture into the prepared pan and smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.

STEP 3

Meanwhile, to make the candied pumpkin, line 2 baking trays with baking paper. Use a mandolin or large sharp knife to cut the pumpkin into 1mm-thick slices. Place the pumpkin and sugar in a large bowl and gently toss to coat. Arrange in a single layer on the lined trays. Sprinkle with any remaining sugar from the bowl. Bake, turning occasionally, for 25-30 mins or until the pumpkin is caramelised and crisp. Transfer to a wire rack to cool.

STEP 4

To make the almond praline, line a baking tray with baking paper. Arrange the almond in a single layer over tray. Place the sugar in a medium saucepan over medium heat. Cook, stirring with a wooden spoon, for 5 mins or until the sugar dissolves and is golden. Carefully pour over the almond. Set aside for 15 mins or until set. Break into pieces.

STEP 5

To make the cream cheese frosting, use an electric mixer to beat the cream cheese and butter in a bowl until smooth. Add the icing sugar, in batches, beating well after each addition.

STEP 6

Spread the top of the loaf with cream cheese frosting. Top with the candied pumpkin and praline pieces. Drizzle with salted caramel sauce.