Cinnamon swirl pumpkin bread

Method

1. 01

   If using ready-made pumpkin purée, choose a thick rather than watery one. If making it yourself, Hokkaido or butternut squash works best. You will find my homemade pumpkin purée recipe among my recipes.

2. 02

   Preheat the oven to 175°C. Line the tin with baking paper.

3. 03

   Whisk together the purée, oil, both sugars, eggs, sour cream and vanilla. In another bowl, mix the flour, bicarbonate of soda, baking powder, salt and spices. Add the dry ingredients to the wet and fold briefly with a spatula, just until the flour disappears.

4. 04

   Mix the swirl ingredients with a fork to make a moist, slightly lumpy mixture.

5. 05

   Transfer half the batter to the tin and spread one third of the swirl over it. Add the remaining batter, then spread the remaining swirl on top. Run a knife or teaspoon through the batter several times in an S-shaped motion.

6. 06

   Bake for 55–70 minutes. Check with a skewer after 50 minutes. The loaf is ready when a few moist crumbs cling to it. If the top browns too much, cover with aluminium foil.

7. 07

   Leave in the tin for 15–20 minutes, then transfer to a wire rack to cool completely.

8. 08

   Beat the butter, then add the cream cheese, icing sugar, vanilla, salt and lemon juice. Mix briefly. Spread the frosting over the completely cooled loaf.