Ingredients

• 225g plain flour
• 1 tsp pumpkin spice
• 2 tsp baking powder
• 1/2 c.(1 stick) butter, melted
• 140g organic cane sugar
• 1 cup pumpkin purée
• 100g glace cherries
• 75ml sour cream or substitute 
• 1 large egg or substitute
• 1 tsp pure vanilla extract

For the topping

• 120g organic icing sugar
• 60g butter, softened or substitute
• 1 tsp pumpkin spice
• 1/4 tsp pink salt, to scatter on the top

Method

1. Preheat oven to 200 degrees / gas 5 Line a small/medium loaf tin with baking paper, then grease with cooking spray (or softened butter).
2. In a large bowl, whisk together the flour, pumpkin spice, baking powder, and salt.
3. In a separate large bowl using a hand mixer, beat the melted butter, sugar, pumpkin puree, sour cream, eggs and vanilla extract. Gradually add dry ingredients to wet ingredients until just combined.
4. Transfer the batter into the loaf tin.
5. Bake until a toothpick inserted into the centre of the loaf comes out clean - about 1 hour to 1 hour 10 minutes.
6. Make the buttercream by whisking the butter until it is pale in colour, add sifted icing sugar and pumpkin spice and mix well.
7. Spread the topping onto the cooled loaf and scatter on a little pink salt.