Pumpkin loaf cake

  • 12reviews
  • 293saves
  • 1hr10min

About this recipe: This is a lower calorie tea cake that does not compromise on flavour. Buttermilk guarantees it will turn out moist. Great for an afternoon snack.

JJOHN32

Ingredients

Serves: 12 

  • 200g (7 oz) plain flour
  • 1 1/4 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 255g (9 oz) pureed pumpkin
  • 200g (7 oz) dark brown soft sugar
  • 110ml (4 fl oz) buttermilk
  • 1 egg
  • 2 tablespoons butter, softened

Method

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. Preheat oven to 180 C / Gas mark 4.
  2. Sift the flour, bicarbonate of soda, salt, cinnamon and nutmeg into a large bowl.
  3. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 23x12cm (9x5 in) loaf tin and smooth the top.
  4. Bake for 1 hour in preheated oven, or until a cocktail stick inserted into the centre comes out clean.

Note:

You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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Reviews (12)

Maggie
by
9

Used different ingredients. Yummy! I tried this recipe to use up some extra fresh pumpkin puree, and it turned out great! I added sliced almonds to the first batch and chopped pecans to the second. Also, I used 1/2 tsp. cloves and 1/2 tsp. ginger in the first batch to replace the nutmeg (still used cinnamon). I also added 1 tsp. vanilla to the second batch. Both batches were great! Pumpkin doesn't have much flavour, so it's all in the spices! - 14 Jul 2008

twisty
by
7

I roasted butternut squash to use and iced with a cream cheese frosting flavoured with a bit of nutmeg. A definite winner. - 19 May 2011

Shanael
by
6

Made this twice already, and I love it! I made a few slight changes: I added crushed walnuts to give it some crunchiness, and used two tablespoons of vegetable oil instead of butter, to make it a little lighter. - 23 Oct 2012

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