Easy Pumpkin Loaf
(6)
1 hour 15 minutes
Pumpkin puree makes a moist, warmly spiced cake. Serve thickly sliced for afternoon tea, elevenses or pop into packed lunches.
Kiki
50 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Preheat oven to 180 C.
- In a bowl, mix together flour, sugar, bicarb soda, baking powder and spices.
- In another bowl, stir together vegetable oil, pumpkin puree, eggs and orange juice. Fold in flour mixture and pour into a greased loaf tin.
- 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.
- Allow to cool for a few minutes, then remove from tin. This cake also freezes well.
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (1)
0
will add some nuts next time - 20 Sep 2016