Pumpkin Loaf - Better Than Starbucks!
This is the perfect cake to make during autumn. My homemade Pumpkin Loaf is even better than Starbucks! So much warming and rich flavour and simple to make too.
Servings: 9 People
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
- 1 tsp Cinnamon
- 1/2 tsp Allspice
- 1/2 tsp Nutmeg
Dry ingredients:
- 180 g Plain flour
- 1 tsp Baking powder
Topping:
- 30 g Pumpkin seeds
Instructions
- Preheat oven to 160c.
- Grease and line your 23x13 cm loaf tin with baking paper.
- Mix together the pumpkin, sugars, oil, water, eggs, lemon zest, salt and spices. Beat until combined.
- In another bowl combine the flour and baking powder, add to the bowl with the other ingredients in, and whisk until combined and smooth.
- 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).
- Allow to cool for five minutes and remove from the tin.
Notes
Whisking: As you are adding your flour the mixture may appear lumpy. Don't worry, use a whisk to combine until the flour lumps are broken down.
Allspice: This recipe uses allspice which is not the same as mixed spice, it is a single berry called "allspice" however, you can actually substitute the two in this particular recipe as both tastes work well in this cake.
Baking powder: I know its a faff to use another bowl to combine the baking powder and flour, but it really helps to have them mixed together before hand!
Nutrition
Calories: 363kcal | Carbohydrates: 54g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 20mg | Potassium: 176mg | Fiber: 2g | Sugar: 37g | Vitamin A: 3721IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg