Ingredients

Dough

• 1 cup roasted pumpkin puree (recipe)
• 2 eggs (room temperature)
• 1/2 cup vegetable oil e.g. Kujawski
• 240 g (1 and 1/2 cups) wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 1 tablespoon vanilla sugar
• 1 teaspoon cinnamon, 1/4 teaspoon each of nutmeg and ground ginger

Cinnamon Crust

• 1 tablespoon butter
• 50 g sugar
• 1 teaspoon cinnamon

Preparation

1. Prepare roasted pumpkin puree according to recipe. Puree should be the consistency of sour cream and be slightly warm or room temperature.
2. Place cooled ready pumpkin puree in a bowl, add eggs and oil and mix with a spoon or fork.
3. Preheat oven to 180 degrees C.
4. Pour flour with baking powder into another bowl, add baking soda, sugar, vanilla sugar and cinnamon, nutmeg and ginger. Mix thoroughly.
5. Add wet ingredients to dry ingredients and gently mix with a spoon, only until ingredients just combine (don't mix too long!).
6. Place dough in a small loaf pan 25 x 11 cm, lined with baking paper. Level the surface.
7. Prepare cinnamon crust: chop butter and combine (e.g. with fingers) with sugar and cinnamon. Place on top of dough.
8. Place in preheated oven and bake for about 40 minutes until a toothpick comes out dry.