I'd absolutely love to devour a chunky slice of this Pumpkin Loaf Cake any time of year, but it feels especially enjoyable in autumn and winter. This deliciously moist and flavoursome cake is packed with spices like cinnamon, ginger and nutmeg. We don't have pumpkin pie spice in the UK, but it's easily created with the right mix of spices. As is pumpkin puree, you can find details on that further along in this post. Slathered on top of this easy Pumpkin Loaf Cake is a thick cream cheese frosting, that to be honest is lucky to make it on top of the cake as I could just eat it with a spoon!
How to make a Pumpkin Loaf Cake...
To make the cake I mixed together the oil and sugar, then added the eggs and pumpkin puree and whisked well.
Then I whisked in the self raising flour, bicarbonate of soda and spices. I used cinnamon, mixed spice, ginger and nutmeg. Then I poured the mixture into a lined 2lb loaf tin.
I baked the cake for an hour, then let it cool fully, and I made a cream cheese frosting to go on top.
Where can you buy pumpkin puree in the UK?
I've found tins of pumpkin puree in the American food section of large supermarkets like Tesco and Sainsburys. I have also heard that Waitrose stock it. It's sometimes available all year round, or sometimes only from September until December. It really does depend on the supermarket with this. Keep asking your local store, you may just bug them enough to get them to stock it! You can also buy it online, I have purchased it from Amazon before, and Sous Chef also sell it. It will be a little bit more pricey, but I've found good deals by buying several cans at once (it lasts over a year usually).
Can you make pumpkin puree from scratch?
Yes! If you can’t get hold of the canned version (the two brands I known of are Libbys and Baking Buddy) then you can make pumpkin puree from scratch. A 2kg pumpkin will give you roughly 675g pumpkin puree. The good news is, if you have too much you can freeze pumpkin puree. What you need to do is slice up the pumpkin, deseed it and scoop out the flesh. You can either roast or steam the pieces until soft – use a knife to check tenderness. Allow the pumpkin to cool. Remove the flesh from the skin and then use a blender to puree the flesh. You now have pumpkin puree! It’s also great stirred into risottos or curries if you have leftovers.
Tips for making the Pumpkin Loaf Cake
- I used a selection of spices for this cake. If you have access to a pumpkin spice mix then you can use 3 tsp of that instead.
- The cream cheese frosting is optional, this cake is also amazing undecorated! Or you could drizzle some melted dark chocolate on top, or a cinnamon icing would be divine too.
- The little pumpkin decorations I used are by Wilton. They were unfortunately sold out last time I checked on Amazon, but if you want to search elsewhere they are called "Wilton Royal Icing Pumpkin Decorations"
Recommended equipment & ingredients*
|Loaf cake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Electric hand mixer||Loaf cake tin liners|
|Loaf cake storage box||Pumpkin puree||Mixed spice|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More pumpkin recipes...
|Pumpkin Pie Cheesecake (No Bake)||Pumpkin Pie||Pumpkin Scones||Pumpkin Cheesecake Chocolate Brownies|
|Pumpkin Spiced Baked Donuts||Pumpkin Cupcakes||Gingerbread & Pumpkin Cake Truffles||Easy Pumpkin Traybake|
Pumpkin Loaf Cake
For the loaf cake
- 200 g Light brown sugar
- 100 g Vegetable oil
- 3 Eggs large
- 200 g Pumpkin puree
- 225 g Self raising flour
- ¼ tsp Bicarbonate of soda
- 2 tsp Cinnamon
- 1 tsp Mixed spice
- ¼ tsp Nutmeg
- ¼ tsp Ground ginger
For the cream cheese frosting
- 90 g Butter
- 90 g Icing sugar
- 180 g Full fat cream cheese
- ¼ tsp Vanilla extract
- Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
- Mix together the light brown sugar and vegetable oil using a whisk, until combined
- Add the pumpkin puree and eggs, and whisk in
- Add the self raising flour, bicarbonate of soda and spices and whisk in
- Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean. Leave to cool fully
- To make the cream cheese frosting, use an electric mixer to beat the butter until smooth. Then mix in the icing sugar until the mixture is smooth
- Next, add the cream cheese and the vanilla extract and mix in until the frosting is thick and smooth
- Pipe or spread the frosting over the cooled cake and add sprinkles or other decorations, or leave plain if you prefer
- Store in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Loaf Cake recipes!
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I'm linking this recipe up with Cook Blog Share hosted by Apply To Face Blog.