Orange-pumpkin loaf cake

    1 hour 15 min

    This pumpkin loaf cake was inspired by a family recipe and my love of orange! This recipe makes 2 cakes. It tastes best if baked the day before you plan to eat it.

    2 people made this

    Makes: 2 loaf cakes

    • Loaf cake
    • 450g plain flour, sifted
    • 600g caster sugar
    • 2 tablespoons grated orange zest
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons ground nutmeg
    • 2 teaspoons ground cinnamon
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon ground ginger
    • 4 eggs, beaten
    • 500g cooked pumpkin
    • 180ml rapeseed oil
    • 160ml milk
    • 4 tablespoons orange juice
    • Glaze
    • 75g icing sugar
    • 2 teaspoons lemon juice, or as needed
    • 2 teaspoons orange juice
    • 1 cinnamon stick, freshly grated

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

    1. Preheat oven to 180 C / Gas 4. Grease and lightly flour 2 loaf tins.
    2. Combine flour, caster sugar, orange zest, bicarbonate of soda, nutmeg, cinnamon, salt and ginger in a bowl.
    3. Beat eggs in a separate bowl using an electric mixer until soft peaks form. Add pumpkin, oil, milk and 4 tablespoons orange juice; beat on medium speed until combined. Add the flour mixture in 2 batches, blending well after each addition. Pour mixture into the prepared tins.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 1 hour. Cool slightly, about 5 minutes. Turn loaf cakes out onto a rack to finish cooling, about 20 minutes more.
    5. Mix icing sugar, lemon juice and 2 teaspoons orange juice until desired consistency is reached. Drizzle over the loaf cakes. Top with freshly grated cinnamon.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)