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.
1 person made this
Makes: 2 loaf cakes
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
4 tablespoons orange juice
75g icing sugar
2 teaspoons lemon juice, or as needed
2 teaspoons orange juice
1 cinnamon stick, freshly grated
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4. Grease and lightly flour 2 loaf tins.
Combine flour, caster sugar, orange zest, bicarbonate of soda, nutmeg, cinnamon, salt and ginger in a bowl.
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.
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.
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.