Pumpkin bread with lemon icing

Step 1

Boil, steam or microwave pumpkin until tender, drain well and mash. Cool to room temperature.

Step 2

Preheat oven to 170°C (150°C fan-forced). Grease a 25cm x 11cm (inside top measurement) loaf pan, line base and sides with baking paper.

Step 3

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.

Step 4

Stand cake in pan for 15 minutes before turning onto a wire rack to cool completely.

Step 5

LEMON ICING 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.

Step 6

Drizzle loaf with Lemon Icing and decorate with the rind. Serve with salted butter.