Pumpkin and ginger loaf cake

Pumpkin and ginger loaf cake


1231 people made this

About this recipe: This loaf cake is a hybrid between pumpkin cake and gingerbread. It's deliciously moist, well flavoured and totally moreish.


Makes: 2 loaf cakes

  • 600g sugar
  • 250ml vegetable oil
  • 4 eggs
  • 150ml water
  • 425g pumpkin puree
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 440g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder

Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

  1. Preheat oven to 180 C / Gas 4. Lightly grease two 23x13cm loaf tins.
  2. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin puree, ginger, allspice, cinnamon and cloves.
  3. Combine flour, bicarb, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide cake mixture between prepared tins.
  4. Bake in preheated oven until skewer comes out clean, about 1 hour.

Freezing tip

Since this makes two cakes, why not freeze one? If you let it cool completely to room temperature, then wrap well in cling film and then foil, it'll freeze well for a few months. Defrost at room temperature.

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Reviews (1)


Fantastic. However, I cut the sugar by HALF and it was still very sweet! Followed to the letter otherwise, and used olive oil and about 1/2 spelt flour and 1/2 plain flour. The result was light and delicious and everyone loves it. For those wanting more ginger flavour, I'd try adding some grated fresh ginger to the mix, or perhaps some finely chopped crystallised ginger. - 16 Sep 2015

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