Spiced Pumpkin Loaf with Walnut Streusel
½ raw pumpkin, skin on and deseeded
125g Lewis Road Creamery butter, room temperature
200g soft brown sugar
2 tsp vanilla extract
300g plain flour
3 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
½ Cup walnuts, chopped
¼ Cup brown sugar
⅓ Cup plain flour
2 tbsp Lewis Road Creamery butter
¾ tsp ground cinnamon
⅛ tsp salt
Preheat oven to 180°C and line a tray with baking paper.
Arrange the pumpkin half,t-side down on the tray and bake until it can be easily pierced with a fork (about 30 – 45 minutes).
Scrape out the flesh into a bowl or food processor, discarding the skin and puree until smooth.
You will need 1 cup of pumpkin puree, anything left over can be frozen.
Reduce the oven down to 160°C.
Grease and line a 23 x 10cm loaf tin with baking paper.
Using an electric mixer with paddle attachment or hand-held mixer, cream the butter and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well in between each addition.
Finally add the vanilla and mix to combine.
Sift the flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, bicarbonate of soda and salt together.
Add half the dry ingredients and mix, then add half the pumpkin puree and fold through.
Repeat with the remaining mixture and fold together until well combined.
Tip into the prepared tin.
Make the streusel by putting all the ingredients into a bowl and rubbing the butter through with your fingertips then spread on top of the loaf.
Bake for 1 hour 10 minutes or until cooked. Cool in tin for 10 minutes before turning on to a wire rack to cool.