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Pumpkin spice loaf with almond praline recipe
Pumpkin spice loaf with almond praline recipe
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Elevate your fall baking with a pumpkin cake topped with creamy frosting and candied toppings.
Ingredients:
  • 225g self-raising flour
  • 10.00 gm ground nutmeg
  • 5.00 gm ground cinnamon
  • 350g pumpkin
  • 4 Free Range Eggs
  • 160ml golden syrup
  • 160ml olive oil
  • 2 tsp finely grated orange rind
  • Salted caramel sauce, to serve
  • 200g Kent pumpkin, seeded, peeled
  • 40.00 gm caster sugar
  • 20g almond
  • 110g caster sugar
  • 80g cream cheese, softened
  • 30g butter, softened
  • 240g icing sugar mixture
Instructions:
  • 1. Preheat the oven to 160°C. Grease a 10cm x 20cm loaf pan and line it with baking paper. In a large bowl, mix flour, nutmeg, cinnamon, and pumpkin. Create a well in the center. In a separate large jug, whisk together eggs, golden syrup, oil, and orange rind. Pour this mixture into the well of the flour mixture and gently stir until just combined.
  • Pour the batter into the pan and level the top. Bake for 1 hour or until a toothpick comes out clean. Let it sit in the pan for 5 minutes before transferring to a wire rack to cool entirely.
  • Prepare the candied pumpkin by lining 2 baking trays with baking paper. Thinly slice the pumpkin into 1mm slices using a mandolin or large sharp knife. Toss the pumpkin slices with sugar in a large bowl until evenly coated. Arrange the slices in a single layer on the lined trays and sprinkle with any remaining sugar. Bake at 350°F, turning occasionally, for 25-30 minutes or until the pumpkin is caramelised and crisp. Allow the candied pumpkin to cool on a wire rack.
  • Prepare the almond praline by lining a baking tray with parchment paper. Spread the almonds in a single layer on the tray. Heat sugar in a saucepan over medium heat, stirring with a wooden spoon for 5 minutes until sugar dissolves and turns golden. Pour the caramel over the almonds, let it set for 15 minutes, then break into pieces.
  • Using an electric mixer, blend cream cheese and butter in a bowl until smooth. Gradually add icing sugar, beating well with each addition.
  • Cover the loaf with creamy cream cheese frosting, then add the candied pumpkin and praline pieces on top. Finish off by drizzling with decadent salted caramel sauce.

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