Pumpkin and walnut loaf

    1 hour 15 min

    A dark and satisfying pumpkin loaf cake with walnuts. Serve sliced as a dessert or with a cup of tea. Spices from the Caribbean and dark brown sugar add a wonderful richness yet the loaf remains light and moist. Makes two loaves, one for now and one to give away or freeze for later.

    2 people made this

    Makes: 2 loaves

    • 430g pumpkin, stewed or pureed
    • 150ml pumpkin juice or water
    • 250ml vegetable oil
    • 4 large eggs
    • 300g dark brown sugar (fairly traded)
    • 300g caster sugar (fairly traded)
    • 225g wholemeal flour
    • 225g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 1 pinch salt
    • 100g walnuts (fairly traded)

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

    1. [If using fresh pumpkin, remove all seeds and stew flesh gently on a low heat until soft.]
    2. Preheat the oven to 180 C / Gas 4. Oil and flour two 10x20cm loaf tins.
    3. Mix all wet ingredients, i.e. pumpkin, juice or water, oil, and eggs with brown and caster sugars until thoroughly blended.
    4. Whisk all the dry ingredients (flour, bicarbonate, ginger, cinnamon, nutmeg, cloves and salt) together in another bowl. Add the walnuts and blend all into the pumpkin mixture.
    5. Divide the combined mixture between the two loaf tins.
    6. Bake until a dry skewer slides cleanly in and out of the centre of each loaf, around 60 minutes.
    7. Wrap loaves in a clean tea towel and leave to cool on a wire rack. ... ENJOY !!!

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