There’s a lot of pumpkin on the internet at the moment, so I decided that it was time I got in on the act.
Hopefully I will have a savoury pumpkin recipe for you next week, but in the meantime here is something sweet.
This recipe is adapted from this one over at Confessions of a Cookbook Queen, which I really wanted to make the moment I saw it because it looked a little different from all the other pumpkin recipes I’d come across so far (not that there is anything wrong with them, they all look delicious).
The swirly cream cheese layer not only adds a different element, but it also helps to keep the cake moist (along with the pumpkin and oil). The mixed spice gives it a gingerbread hint. It’s the perfect seasonal alternative to banana bread.
Slice it thickly and enjoy with a cup of…
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