Spicy Pumpkin Loaf

IMG_1580OK – you heard me say it – I only used 2/3rds of my roasted pumpkin when I made my Roast Pumpkin Soup.  In these days of austerity, I’m hardly going to through the rest away now, am I?  I’ve got 2 very different recipes here which turn this pre-cooked pumpkin into star dishes.  Please give them both a try!

The first is a moist spiced loaf – a bit like a brack or tea loaf, but without the tea.  If you like ginger bread, you’re really going to love this.  The pumpkin makes this really moist, and although it would be great with some sultanas added, or topped with a crew cheese and orange frosting, it doesn’t really need it.  Keep it simple and serve it on a cool autumnal afternoon with a cup of tea.

Again, you can experiment with any spice mix you fancy – the pumpkin can take it.  I’ve used a potentially controversial mix of spices which I think work really well!

Makes enough to (over)fill a 1lb Loaf Tin


  • 200g Butter
  • 300g Castor Sugar
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 300g Roasted Pumpkin (cold, mashed)
  • 300g Self Raising Flour
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Cinnamon
  • 1 tsp Mixed Spice
  • 6-8 Green Cardamon Pods, smashed & pods removed, finely ground
  • 10-12 Black Pepper Corns, finely ground
  • 60ml Milk (optional)


  • Cream the butter and sugar in a mixing bowl before adding the eggs and vanilla.  Beat again
  • Add the pumpkin  (I passed mine through a potato ricer to make it evenly smooth), half the flour and the spices and beat well
  • When fully incorporated, add the remaining flour and beat again
  • The consistency should be that of a thick batter – add a little milk if necessary to loosen the mixture up
  • Line a loaf tin with baking parchment and fill with the batter
  • Bake in a preheated oven, 170oC Fan, for about 60mins until cooked through (test with a metal skewer – it should come out clean)

Comments – I didn’t add the milk – the batter was a bit stiff and didn’t settle out very well as it heated through so the shape was a bit off, however it wasn’t dense or dry.
Although I passed the pumpkin through a ricer, you could use a sieve, masher or just leave it a bit lumpy for extra interest!
Lining the loaf tin laterally with baking parchment makes it easy to lift the cake out once cooked


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s