Spiced pumpkin and apple cake

The beauty of pumpkin is that it works in sweet or savoury dishes and it really sings with warming spices. This loaf cake is the best way to use up a glut of pumpkins as well as overripe bananas and apples.

Ingredients:
•    150 grams pumpkin/squash puree
•    150 grams mashed banana
•    30 grams almond butter (or peanut)
•    30 millilitres maple syrup
•    50 grams butter
•    80 grams soft brown sugar
•    225 grams plain flour (can use gluten free)
•    2 teaspoons baking powder
•    ½ teaspoon bicarbonate of soda
•    3 teaspoons cinnamon
•    1 teaspoon mixed spice
•    ½ teaspoon nutmeg
•    Pinch of salt
•    75 grams apples (peeled and chopped into small chunks) plus ½ teaspoon cinnamon
•    25 grams plain flour
•    1 teaspoon sugar
•    25 grams pecans (or walnuts) plus extra for topping if you wish

Method:
1.    In a large bowl, mix the pumpkin, banana, nut butter, syrup and butter.
2.    Add the sugar, flour, baking powder, bicarbonate, cinnamon, mixed spice, nutmeg & salt and mix until you have a smooth batter.
3.    Put the apple chunks in a separate bowl and toss with the cinnamon, flour and sugar. Add ¾ of these to the batter, with the pecans.
4.    Spoon the batter into a lined loaf tin and gently shake to level. Top with the remaining apples (& extra pecans if using).
5.    Bake at 180c (Gas 4 / 350f) for 50-60 minutes. Cake will be pulling away from the sides and browning on top when cooked.
6.    Allow to cool in the tin for 5 minutes before cooling on a wire rack.
7.    Cake will store for up to five days or freeze in slices for up to 3 months.
8.    Serve plain, with cream, yogurt or warm with custard.

Recipe provided by Laurena from LifeDietHealth for #FoodSavvy Norfolk & Suffolk