Easy Pumpkin Loaf

Easy Pumpkin Loaf


20 people made this

Pumpkin puree makes a moist, warmly spiced cake. Serve thickly sliced for afternoon tea, elevenses or pop into packed lunches.


Serves: 12 

  • 1 3/4 cups (220g) plain flour, sifted
  • 1 1/2 cups (315g) caster sugar
  • 1 teaspoon bicarb soda
  • 1/4 teaspoon baking powder
  • 1 good pinch salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 100ml of neutral-tasting vegetable oil (not olive oil)
  • 115ml orange juice
  • 315g pumpkin puree
  • 2 eggs, beaten

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Preheat oven to 180 C.
  2. In a bowl, mix together flour, sugar, bicarb soda, baking powder and spices.
  3. In another bowl, stir together vegetable oil, pumpkin puree, eggs and orange juice. Fold in flour mixture and pour into a greased loaf tin.
  4. Bake in preheated oven for 1 hour. Test with skewer for doneness. If the cake is browning too much, place a piece of foil over the top and return to the oven.
  5. Allow to cool for a few minutes, then remove from tin. This cake also freezes well.

Recently Viewed

Reviews (1)


will add some nuts next time - 20 Sep 2016

Write a review

Click on stars to rate