Cooking this cousin-to-carrot-cake in a loaf shape means it can - almost - pass for a breakfast option. (My motto is ‘life is short, you may as well eat cake for breakfast occasionally’.) If you want to make it look a bit more fancy, add your favourite cream cheese icing and a shower of toasted pumpkin seeds on top.
|½ cup||Neutral oil, rice bran, canola or even 'light' olive oil|
|1 cup||Firmly packed brown sugar|
|1||Orange, finely grated zest|
|1 ¼ cups||Wholemeal flour|
|1 ½ tsp||Chinese five spice|
|½ tsp||Baking soda|
|200 g||Pumpkin, (2 packed cups), grated (Main)|
|½ cup||Pumpkin seeds|
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- Heat the oven to 160C. Grease and line a standard loaf tin (21 x 11 x 7cm).
- Put the oil, sugar, eggs and orange zest in a large bowl. Beat well until thick. Pour in the flour, five-spice powder, baking soda and salt. Stir gently until combined, then fold in the grated pumpkin and pumpkin seeds until well mixed.
- Scrape into the prepared tin and bake for about 40-45 minutes, or until a skewer plunged into the loaf comes out cleanly. Let cool in the tin for 10 minutes, then turn out on to a rack to cool completely.