Oaty pumpkin loaf cake

    (27)
    1 hour 10 min

    This loaf cake is hearty, delicious and brimming with flavour. Oats are mixed into the classic spiced pumpkin cake mix.


    25 people made this

    Ingredients
    Makes: 2 loaves

    • 150ml vegetable oil
    • 4 eggs
    • 425g pumpkin puree
    • 125g caster sugar
    • 150g dark brown soft sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 tablespoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 375g plain flour
    • 150g rolled oats, divided

    Method
    Prep:15min  ›  Cook:40min  ›  Extra time:15min cooling  ›  Ready in:1hr10min 

    1. Preheat an oven to 180 C / Gas 4 and lightly grease two 20x10cm loaf tins.
    2. Stir together the oil, eggs and pumpkin puree in a large bowl. Stir in the white and dark brown soft sugar, baking powder, salt, cinnamon, cloves and nutmeg and stir to combine well. Beat in the flour and 125g oats.
    3. Pour the batter into the prepared loaf tins and sprinkle the tops with the remaining oats. Press the oats lightly into the top of the cake mixture.
    4. Bake in the preheated oven until a skewer inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.

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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (21)

    by
    46

    My family loved this bread. If you're looking for the Starbucks type pumpkin bread with more sugar and spice than pumpkin, this is NOT for you! This lower sugar bread was moist, easy and delicious. We could actually TASTE the pumpkin over the spice which was a nice change. Next time I'm using whole wheat flour and some wheat germ as well as cutting back to 1/3 c oil and 1/3 c applesauce. Will definitely make this again!  -  19 Nov 2009  (Review from Allrecipes US | Canada)

    by
    12

    I made it for my diabetic husband. I subbed applesauce for the oil. Used whole wheat pastry flour and my own blend of pumpkin pie spice. I halved the recipe & used Splenda for the white sugar, but left the brown in. We are enjoying it.  -  13 Jan 2010  (Review from Allrecipes US | Canada)

    by
    9

    There was a time when I would not have appreciated this bread because it is dense and not extremely sweet. We've been cutting back on sugar and trying to convert to whole grains, so this recipe was a good fit for us. We loved it, as did the church group I shared it with. I was out of whole wheat flour the last time, but I can't wait to try it next time.  -  13 Sep 2010  (Review from Allrecipes US | Canada)

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