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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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.
