Spiced loaf cake with pumpkin, cinnamon apple chunks and crunchy pecan pieces.
- 150 g pumpkin puree we used tinned 100% pumpkin
- 150 g mashed banana (approx 2 small)
- 30 g almond butter (ours was crunchy)
- 30 ml maple syrup
- 50 g coconut oil (ours was solid)
- 80 g coconut sugar
- 225 g plain flour (gluten free if required)
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 3 teaspoons cinnamon
- 1 teaspoon mixed spice
- 1/2 teaspoon nutmeg
- pinch of salt
- 75 g apples (peeled and chopped into small chunks)
- 1/2 teaspoon cinnamon (for the apples)
- 25 g plain flour (for the apples)
- 1 teaspoon coconut sugar (for the apples)
- 25 g pecans (plus extra for topping if required)
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Mix the pumpkin with the banana, almond butter, maple syrup and oil until combined (small lumps are okay).
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Add the sugar, flour, baking powder, bicarbonate, cinnamon, mixed spice, nutmeg and salt and combine until you have a semi-firm batter.
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Put the apple chunks in a bowl, add the cinnamon, flour and sugar (for the apples). Toss to coat until everything is stuck to the apple pieces. Add 3/4 of these to the cake batter with the pecans and gently mix in.
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Spoon the batter into a lined or greased loaf tin. Shake to smooth, then add the remaining apples on the top and gently press in. Add extra pecans if using. Bake at Gas Mark 4 (350f / 180c) for 50-60 minutes. Cake is cooked when it is pulling away from the sides of the tin and golden brown. You can try the skewer test but if you hit apple it won't come out clean! :P
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Allow to cool in the tin for five minutes before turning out and allowing to cool properly. (I'm not going to say don't cut this while warm as it will only encourage you to do so :P )!
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Enjoy!
- Store covered.
- Stays fresh for up to five days.
- Slice and eat, or add a spoonful of cream/yogurt.
- Try warming the cake and eating with custard.
