While we might not celebrate Thanksgiving in the UK, I have spent many years celebrating Thanksgiving both in the UK and the US (and even once in Thailand!) as I was married to an American for 13 years. So although I probably won’t be eating pumpkin pie this year I thought it would be good to get some of the Thanksgiving flavours into a loaf instead. Pumpkin, pecan and mixed spice go really well: it’s a bit like an alternative carrot cake. I used tinned pumpkin because I had some in the cupboard but you can roast or steam fresh pumpkin and mash it yourself.
This loaf can be eaten with or without icing: I used some white chocolate icing because I had a little left over from a red velvet cake (recipe here) I made recently but cream cheese icing (recipe here) would be perfect. And failing that a little glacé icing (recipe below).
150g soft brown sugar
225g puréed pumpkin
225g SR flour
1 teaspoon mixed spice
100g chopped pecans
Topping – glacé icing
75g icing sugar
A few drops of water
Pecans to decorate
Set the oven to 170ºC and grease and line a 2lb loaf tin.
Beat the sugar, oil and eggs together.
Add the puréed pumpkin and beat again.
Mix in the chopped pecans.
Sieve in the flour and mixed spice together and fold in carefully.
Pour the mixture into the prepared loaf tin.
Bake for around an hour or until the loaf is well browned and risen. Check after about 45 minutes and cover with foil if it is browning too quickly.
Leave to cool in tin for a while before turning out and allowing to cool completely on a wire rack.
Turn out and allow to cool completely before icing, if you are icing it.
To make cream cheese icing please follow this link. To make glacé icing:
Sieve the icing sugar and add a few drops of water. Mix well, adding a small amount of water at a time until it reaches the right consistency.
Spread your icing over the top of the loaf and add a few chopped or whole pecans to decorate.