Pumpkin pie loaf

Pumpkin pie loaf


464 people made this

About this recipe: This tea loaf tastes just like pumpkin pie. It's moist, sweet and lightly spiced. For best flavour, let the loaf sit at room temperature for at least 24 hours before serving.

Tanja Miller

Makes: 2 loaves

  • 450g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 600g caster sugar
  • 250ml vegetable oil
  • 4 eggs
  • 425g pumpkin puree
  • 125ml water

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Preheat oven to 180 C / Gas 4. Grease two 23x13cm loaf tins. Sieve together the flour, bicarbonate of soda, baking powder, salt and pumpkin pie spice. Set aside.
  2. In a large bowl, beat together sugar, oil, eggs and pumpkin puree. Stir in flour mixture alternately with water. Divide batter evenly between the prepared tins.
  3. Bake in the preheated oven for 60 to 70 minutes or until a skewer inserted into the centre comes out clean. For best flavour, store wrapped in cling film at room temperature for a full day before serving.

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Reviews (2)


Totally agree with first review. Halloween pumpkin perfect to use. Easy to make and tastes really delish. Even skeptical, pumpkin-pie-hating husband enjoyed. Yum! - 08 Nov 2011


this is well lush!!! halloween is over and my family are demanding more!! its so yummy... cut a slive with a bit of butter.. mmm - 02 Nov 2011

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