Pumpkin spice loaf cake

Ingredients

For the pumpkin spice loaf cake:

• 425gr 100% pure pumpkin purée (canned)

• 240gr plain gluten-free flour (I use Doves Farm)

• 220gr soft brown sugar

• 135gr coconut oil (melted and at room temperature)

• 4 medium eggs

• 100gr dark chocolate chips

• 40gr ground almonds

• 60ml Grade A Canadian Maple syrup

• 3 tsp pumpkin spice mix

• 2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp fine salt
  

For the loaf cake topping:

• 25gr pumpkin seeds

• 1 tsp Grade A Canadian Maple syrup

• 1/4 tsp ground cinnamon

Method

I start by turning the oven on at 180ºC. I oil and line a loaf tin (8.5 x 4 inches) with baking paper and set aside. In a bowl, I sift the flour, ground almonds, baking powder, baking soda, pumpkin spice mix and salt. I then mix in the dark chocolate chips, so they’re coated with the flour mixture. This will help them disperse evenly in the batter, without falling to the bottom.

In a separate bowl, I pour the melted coconut oil, maple syrup, soft brown sugar and pumpkin purée and beat, using an electric hand mixer for 3-5 minutes or until incorporated. I, then, crack one egg into the liquid mixture and add 3 tablespoons of the dry mixture, before beating for 1 minute. I repeat the process with all 4 eggs (one at a time) and add any remaining dry mixture. I beat with the electric hand mixer until I have a nice, smooth cake batter. Then, I pour the batter into the lined loaf cake tin and fill it up generously to get a beautiful rise. Any remaining batter can be turned into muffins or cupcakes.

For the topping, I add the pumpkin seeds, maple syrup and ground cinnamon into a soup bowl and mix well, before sprinkling the sweetened seeds on top of the loaf cake (and any muffins).  

The cake is baked in a warm oven for about 1 hour and 5 minutes or until the skewer comes out clean. As for the muffins, they take about 35 minutes to bake fully. I promise you, your house will smell of autumn - the best smell in the world!