Dutch Pumpkin-Orange Loaf from the Kitchencourt Lane Bakery

Nothing beats the smell of pumpkin spices and orange wafting through your kitchen. This delicious sweet and spicy loaf  serves 15-16 people. Cut thick slices and serve with a dollop of clotted cream or vanilla ice cream.

You'll need a loaf tin: approx 9 inch x 3 inch or 23 x 8 cm,  sprayed with baking spray and lined with baking paper, or rub your tin with butter and shake some flour through the loaf tin.

Needed:

1/2 Fresh Pumpkin, diced and peeled, then cooked for 8-10 mins.
1 clean orange, grated and juiced
100 gr soft butter
1 teaspoon Pumpkin Spice or if preferred just Cinnamon
a knifepoint salt
200 gr caster sugar divided
2 eggs (L)
125 gr créme fraîche
300 gr self-raising flour
2 teaspoons baking powder

Kitchenmachine or handmixer

Step 1. Pre-heat your oven to 350F. (180C)

Step 2. Mix the butter, spices, grated orange, salt, half of the cooked pumpkin and half of the sugar. Mix well. Add the eggs one by one until well combined. Add the créme fraîche and mix again. Sieve the self-raising flour with the baking powder over the mixture and mix again until well combined. Add the rest of the pumpkin and spoon through with a spatula.

Step 3.  Spoon the pumpkin mixture into your prepared loaf tin and even it out. Bake it in the middle of your pre-heated oven in approx. 45 minutes. Check with your caketester to see if it comes out clean. If so, let it cool 5 minutes in the tin and then completely on your wire rack. Don't forget to take the baking paper off.

Step 4. Heat the orange juice and the rest of the sugar on a low heat until it becomes a syrup. Prick holes in the cake with a caketester and pour the syrup in the holes and over the cooled cake.


                                     "Enjoy" !!!!!