Pumpkin Spice and Pecan Loaf
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Serves: 1 Loaf
 
Ingredients
  • • 110g margarine
  • • 220g dark brown soft sugar
  • • 135g bread flour
  • • ½ teaspoon bicarbonate of soda
  • • ½ teaspoon baking powder
  • • 1 teaspoon ground cinnamon
  • • ¼ teaspoon ground ginger
  • • ½ teaspoon ground nutmeg
  • • 1 teaspoon vanilla extract
  • • 175g tinned pumpkin
  • • 2 eggs, beaten
Instructions
  1. Preheat the oven to: 180°C and either grease or line a loaf tin.
  2. In the bowl of an electric mixer (or by hand) cream together the margarine and the sugar.
  3. Beat in the eggs one at a time. Add in the rest of the ingredients and mix until smooth.
  4. Pour the mixture into the prepared tin. (Optional – if you want to do the swirl, mix some cinnamon with brown sugar. Add half the batter, spread some of the cinnamon sugar mix on top then pour the rest of the cake batter on top of this).
  5. Place in the center of the oven and bake for approx. 35 mins or until a tooth pick inserted into the center comes out clean.
  6. Allow to cool before removing from the tin.
  7. Drizzle with icing if desired.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cakes/pumpkin-spice-pecan-loaf/