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Pumpkin bread with lemon icing

Pumpkin bread with lemon icing

Delicious pumpkin bread topped with refreshing lemon icing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 220 kcal

Equipment

  • loaf pan
  • Mixing Bowl
  • Zesting tool

Ingredients
  

Pumpkin Bread

  • 400 g pumpkin, peeled, chopped coarsely
  • 1 cup brown sugar 220g
  • 1 cup dates, chopped coarsely 140g
  • ½ cup olive oil 125ml
  • 2 cups self-raising flour 300g
  • 1 teaspoon bicarbonate of soda
  • 1.5 teaspoons ground ginger
  • 1.5 teaspoons mixed spice
  • 2 eggs, beaten lightly

LEMON ICING

  • 1 whole lemon
  • 1 cup icing sugar, sifted 160g

Instructions
 

Instructions

  • Boil, steam or microwave pumpkin until tender, drain well and mash. Cool to room temperature.
  • Preheat oven to 170°C (150°C fan-forced). Grease a 25cm x 11cm loaf pan, line base and sides with baking paper.
  • Combine mashed pumpkin with remaining ingredients in a large bowl and mix well. Pour into prepared pan and bake for 55 minutes or until cooked when tested.
  • Stand cake in pan for 15 minutes before turning onto a wire rack to cool completely.
  • Using a zesting tool, remove the rind from the lemon and reserve. Squeeze the juice; you will need 1 tablespoon of juice. Combine icing sugar and lemon juice in small bowl, stir to combine.
  • Drizzle loaf with Lemon Icing and decorate with the rind. Serve with salted butter.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 15gVitamin A: 1000IUVitamin C: 10mgCalcium: 20mgIron: 1mg
Keyword baking, cake, desserts, Fall Recipes, lemon icing, pumpkin bread
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