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.
Ingredients
| ½ cup | Neutral oil, rice bran, canola or even 'light' olive oil |
| 1 cup | Firmly packed brown sugar |
| 2 | Eggs |
| 1 Tbsp | Yoghurt |
| 1 | Orange, finely grated zest |
| 1 ¼ cups | Wholemeal flour |
| 1 ½ tsp | Chinese five spice |
| ½ tsp | Baking soda |
| ¼ tsp | Salt |
| 200 g | Pumpkin, (2 packed cups), grated (Main) |
| ½ cup | Pumpkin seeds |
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Directions
- 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.
