Get your bake on and whip up this moist pumpkin spice loaf. Topped with an almond praline, it's a textural sensation.
Serves1212
Cook time1 hr1 hour
Prep time15 mins15 minutes, + cooling and 15 mins setting time
+ cooling and 15 mins setting time
Ingredients
1½ cups (225g) self-raising flour
1 tbs ground nutmeg
2 tsp ground cinnamon
2 cups (350g) coarsely grated Kent pumpkin
4 eggs
2/3 cup (160ml) golden syrup
2/3 cup (160ml) extra virgin olive oil
2 tsp finely grated orange rind
Salted caramel sauce, to serve
Candied pumpkin
200g Kent pumpkin, seeded, peeled
2 tbs caster sugar
Almond praline
¼ cup (20g) flaked almonds, toasted
½ cup (110g) caster sugar
Cream cheese frosting
80g cream cheese, softened
30g butter, softened
1½ cups (240g) icing sugar mixture
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
Nutrition Information
PER SERVE
Energy: 1858kJ/444 Cals (21%)
Protein: 6g (12%)
Fat: 20g (29%)
Sat fat: 6g (25%)
Carb: 62g (20%)
Sugar: 48g (53%)
Fibre: 2g (7%)
Sodium: 219mg (11%)
Pumpkin spice loaf with almond praline
Serves1212
Cook time1 hr1 hour
Prep time15 mins15 minutes, + cooling and 15 mins setting time
+ cooling and 15 mins setting time
Ingredients
1½ cups (225g) self-raising flour
1 tbs ground nutmeg
2 tsp ground cinnamon
2 cups (350g) coarsely grated Kent pumpkin
4 eggs
2/3 cup (160ml) golden syrup
2/3 cup (160ml) extra virgin olive oil
2 tsp finely grated orange rind
Salted caramel sauce, to serve
Candied pumpkin
200g Kent pumpkin, seeded, peeled
2 tbs caster sugar
Almond praline
¼ cup (20g) flaked almonds, toasted
½ cup (110g) caster sugar
Cream cheese frosting
80g cream cheese, softened
30g butter, softened
1½ cups (240g) icing sugar mixture
Description
Get your bake on and whip up this moist pumpkin spice loaf. Topped with an almond praline, it's a textural sensation.
Method
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.
