Pumpkin Bread and Brittle

Ingredients:

8oz pureed Pumpkin

14oz All Purpose Flour

1/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

5oz white sugar

5oz brown sugar

2oz oil

2 eggs

2oz toffee brittle pieces

To decorate:

Mascarpone cheese

Sea Salt Toffee Brittle

In a bowl, sift the dry ingredients together (except for the brittle). In a separate bowl, mix the pumpkin and oil, add the eggs one at a time, blend to an emulsion. Add the dry ingredients to the wet ingredients, mix until fully incorporated. Add the broken brittle pieces to the batter. Pour the batter into cupcake moulds or into a loaf tin. If making cupcakes, bake for 35 minutes, if making a bread loaf, bake for 60 minutes at 350 degree Fahrenheit / 170 degrees Celsius. Once fully cooled, decorate with mascarpone cheese and top with toffee brittle pieces.