Fruit and nut pumpkin loaf cake

    (190)
    1 hour 20 min

    A gorgeously spiced pumpkin loaf cake is dotted with cranberries and walnuts. You could use almost any combination of dried fruits and nuts in this recipe. Feel free to halve the sugar if you prefer a less sweet cake.


    173 people made this

    Ingredients
    Makes: 2 loaf cakes

    • 280g plain flour
    • 1/2 tablespoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground allspice or ground cloves
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 eggs
    • 400g caster sugar
    • 425g pumpkin puree
    • 120ml vegetable oil
    • 120g dried cranberries
    • 120g chopped walnuts

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 23x13cm loaf tins.
    2. In a mixing bowl, combine flour, spices, baking powder and salt.
    3. Combine eggs, sugar, pumpkin puree and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the cake mixture. Spoon the mixture evenly into the prepared loaf tins.
    4. Bake in preheated oven for 50 to 60 minutes, or till a skewer inserted in the centre comes out clean.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (190)

    Reviews in English (161)

    by
    119

    This was great. I used pecans instead of walnuts. I used one cup of pumpkin puree. I added 1/2 cup sweetened flaked coconut--a great addition that my family liked. One Tbsp. of pumpkin pie spice is equivalent to: 1-1/2 tsp. cinnamon, 3/4 tsp. ginger, 3/8 tsp. cloves and 3/8 tsp. nutmeg. Thank you, Linda!!  -  24 Jul 2006  (Review from Allrecipes US | Canada)

    by
    96

    I've been making this same recipe for years. I always use fresh cranberries (which I keep in the freezer and add directly to the batter) and substitute applesauce for half-to-all of the oil. It still comes out moist, just a little less heavy. I love this bread!!!  -  27 Nov 2002  (Review from Allrecipes US | Canada)

    by
    63

    I had to bake this bread two different times -- my first loaf had a thick, doughy texture (probably because I only baked it for 60 minutes). My second time, I still used one 9x5 in. pan and baked it for 1 hr. and a half, and it came out perfect. I also added 2 tsps. of vanilla extract and an extra egg. For the 2 c. sugar, I used 1 c. white and 1 light brown. The taste is excellent! If you use only one 9x5 pan, you might have to cover the top with foil to prevent overbrowning.  -  27 Jul 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate