Slice of pumpkin pecan loaf cake

Ingredients

For 1 serving

• Pumpkin35 g
• Whole wheat flour20 g
• Eggs15 g
• Brown sugar8 g
• Sunflower oil4 g
• Pecans5 g
• Cinnamon0.5 g
• Ground gingerto taste
• Baking powder1 g

Contains: gluten, nuts, eggs,

In season: September – December

Method

1. Peel the pumpkin, scoop out the seeds and fibres and cut it into cubes of about 2 cm; steam for 12–15 minutes, until a fork slides in easily, then mash to a purée and let it cool slightly.
2. Meanwhile preheat a conventional oven to 175 °C and line a loaf tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the loaf.
3. Roughly chop the pecans.
4. In a bowl whisk the eggs with the brown sugar until foamy, then add the pumpkin purée and sunflower oil.
5. Add the wholemeal flour, baking powder, cinnamon and ground ginger and fold with a spatula until no dry flour is visible; stir in the pecans.
6. Pour into the tin, level and bake for 45–50 minutes, until deep golden and a skewer in the centre comes out dry; let it cool for 10 minutes in the tin and then on a wire rack before slicing.