This loaf cake is a hybrid between pumpkin cake and gingerbread. It's deliciously moist, well flavoured and totally moreish.
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.
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
I've been making this pumpkin recipe for years, it is the same recipe I found in a church cookbook given to me about 20 years ago and it is by far the best! You can add more or less of the spices to suit your taste with no problem. The only thing I would most definately change is the cooking temp. If you use a large 9x5 pan, cook at 325 or the bottom and sides will be hard and dried out, if not burned by the time the middle is cooked. Bake at 325 for 1 hour and 15 minutes. Also, you can get 7 mini loaves out of this recipe which is great for gift giving. Cook time on the mini loaves is about 45 at 325. - 18 Nov 2006 (Review from Allrecipes US | Canada)
Extremely easy recipe, which makes it especially nice for the holidays, when we all have plenty of other things to do! Moist and delicious. I recommend stirring the spices into the dry ingredients, rather than the wet. The ground cloves tend to clump a little bit in the wet ingredients, and nobody likes to get a mouthful of clove. - 11 Dec 2003 (Review from Allrecipes US | Canada)