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Pumpkin cake recipe the perfect autumn loaf - better than Starbucks!

Pumpkin Cake - Better than Starbucks!

A delicious and easy Pumpkin Cake recipe. This moist pumpkin bread is perfect for autumn or Halloween. It's also easily made gluten free.

Course Dessert
Cuisine Family Food
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 People
Calories 467 kcal
Author Sarah Barnes

Ingredients

Wet ingredients

  • 212 g Tinned pumpkin puree About half a tin
  • 100 g Dark brown sugar
  • 225 g Caster sugar
  • 120 ml Sunflower oil
  • 75 ml Water
  • 2 Medium eggs
  • 1 Lemon, zest only Reserve for the icing juice

Dry ingredients

  • 180 g Plain flour
  • 1 tsp Baking powder
  • 0.5 tsp Table salt
  • 1 tsp Cinnamon
  • 0.5 tsp Allspice
  • 0.5 tsp Nutmeg

Topping

  • 30 g Pumpkin seeds

Instructions

  1. Preheat oven to 160c (fan oven, 180c conventional).

  2. Grease and line your 23x13 cm loaf tin with baking paper.

  3. Mix together the pumpkin, sugars, oil, water, eggs and lemon zest. Beat until combined.

  4. In another bowl sift together the flour, baking powder, salt and spices.

  5. Add the dry ingredients to the wet ingredients and fold in until just combined.

  6. Pour into a lined and greased loaf tin, sprinkle on pumpkin seeds and bake for about 1 hour until cooked through and a skewer comes out clean. (Check after 45 minutes but it may take up to 1 hour 15 depending on your oven).

  7. Allow to cool for five minutes and remove from the tin.

Nutrition Facts
Pumpkin Cake - Better than Starbucks!
Amount per Serving
Calories
467
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
40
mg
13
%
Sodium
 
168
mg
7
%
Potassium
 
203
mg
6
%
Carbohydrates
 
73
g
24
%
Fiber
 
1
g
4
%
Sugar
 
53
g
59
%
Protein
 
5
g
10
%
Vitamin A
 
4185
IU
84
%
Vitamin C
 
1.1
mg
1
%
Calcium
 
59
mg
6
%
Iron
 
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.