Published: 05 November 2024

Pumpkins aren’t just about Halloween. And if you grow your own, it can seem a horrible waste to just carve them and bin them once the spooky season is forgotten. There are so many delicious things you can do with pumpkins and squash. From adding them to your roast to making an incredible risotto. But if you’re looking for more of a treat, pumpkin loaf cake is sure to become an autumn family favourite.

Everything You Need to Make Your Own Pumpkin Loaf Cake

Equipment

Before you start baking your pumpkin loaf cake, make sure you have all the equipment you need:

2lb loaf cake tin

Mixing bowl

Cooling rack

Kitchen scales

Electric hand mixer

Baking parchment

Cake box

Ingredients

200g light brown soft sugar

100g vegetable oil

3 large eggs

200g pumpkin puree

225g self-raising flour

¼ tsp bicarbonate of soda

2 tsp cinnamon

1 tsp mixed spice

¼ tsp nutmeg

¼ tsp ground ginger

Method

Pre-heat your oven to 180C (160C Fan/350F/Gas Mark 4).

Grease and line a 2lb loaf tin.

  • Using a hand whisk, mix the light brown sugar and vegetable oil together until fully combined. Then add in the pumpkin puree and eggs. Whisk again.
  • Add the rest of the ingredients and stir until combined.
  • Scrape the mixture into your loaf tin and bake for one hour.
  • Leave to cool.

Tips

Add frosting

You can eat this loaf cake as it is. It’s moist and flavourful, making it a good alternative to a ginger loaf cake. But if you’re looking for something a little richer, you can ice it. And there are a couple of different options for that.

  • Cream cheese frosting – Blend 90g unsalted butter, 90g icing sugar, 180g full fat cream cheese, and ¼ tsp vanilla extract. This is rich, sweet, and a little bit cheesecakey. But it will only last for about three days, so won’t suit everyone.
  • Cinnamon glaze – Mix 125g icing sugar, 1 tsp cinnamon, and 15ml of warm water. You can add extra cinnamon and a squeeze of orange juice for taste, if you wish. Mix to a smooth, runny paste, and pour over your cake. You can also substitute the cinnamon for chai for a more grown up flavour.

Make your own pumpkin puree

While you can buy pumpkin puree from most supermarkets, if you’re looking to use homegrown pumpkins, you can make your own.

  • Cut your pumpkin into wedges, leaving the skin on but removing the seeds and pulp.
  • Place the wedges on a baking tray and cover with kitchen foil.
  • Bake in the oven at 180°C for one hour, or until the flesh feels soft.
  • Scoop out the flesh of the pumpkin and blend until smooth.

Add some fillings

If you want to jazz up your pumpkin loaf cake, you can also add in chocolate drops for the kids, or pieces of apricot or sultanas.

And that’s it. All you have to do next is sit back and enjoy a slice of this fantastic autumn treat with your drink of choice!

All that baking sound too much like hard work? Why not head over to Holker Hall & Gardens and enjoy a cup of tea and a slice of cake at the Courtyard instead?