Pumpkin puree, fresh or canned, gives great flavour and colour and the spice mix makes it impossible to refuse a slice!
Bring all ingredients to room temperature.
Preheat oven to 170c.
Line a 2lb loaf tin, or grease and flour if you are using a moulded tin such as the one in the picture.
Using a stand mixer or hand mixer, cream the butter and sugars together until lighter in colour and fluffy. Scrape down the bowl as needed to keep it all mixed.
Turn to a slow speed and add the eggs, one at a time, and the pumpkin. Again, scrape down the bowl to ensure everything is mixed.
Add the flour, baking powder and spice and fold in gently until just combined. Finally, add the nuts.
Pour into the loaf tin, smooth the top and cook for 40 minutes until a cocktail stick / cake tester comes out nearly clean. The pumpkin means it will be a lovely and moist cake so be careful not to overcook.
Remove from tin and cool on a rack. If using a moulded tin, allow to cool for 15-20 minutes before removing from the tin.
To serve: dust with an icing sugar / spice mix or drizzle with warm caramel sauce.
Copyright Claire Thomas / SHE-EATS.com