Pumpkin-spiced latte loaf cake

Pumpkin-spiced latte loaf cake
Who needs a coffee when you've got this pumpkin latte-inspired loaf cake?
Serves 10  / 
Prep 45m  / 
Cook 1h


300g pumpkin flesh (peeled weight), cubed
2 tsp cinnamon
1 tsp each mixed spice and ground ginger
2 Co-op British medium free range eggs, lightly beaten
180g Co-op unsalted butter, softened
180g Co-op Fairtrade light brown soft sugar
325g Co-op self raising flour
2 tbsp cold espresso
4 tbsp Fairtrade icing sugar
Pumpkin seeds, to serve


1. Put the pumpkin in a pan of boiling water and cook for 20 mins, until very soft. Drain, allow to cool, then mash until completely smooth.

2. Mix in the spices and egg

3. Preheat the oven to 180°C/fan 160°C/gas 4

4. Grease and line a 900g loaf tin

5. Beat the butter and sugar together until light and fluffy, then stir in the pumpkin mixture

6. Sift over the flour and stir until combined, being careful not to overmix

7. Spoon into the tin and bake for 1 hour, until risen and golden.

8. Allow to cool in the tin slightly before turning out to cool completely on a wire rack

9. For the icing, mix the espresso with the icing sugar and drizzle over the cooled loaf, before sprinkling with the pumpkin seeds