Easy Pumpkin Loaf Cake
Pumpkin season is in full swing right now. You can find pumpkin-spiced everything and pumpkin-themed everything in the shops which is not a bad thing as it’s extremely cute and makes you feel all cosy and somehow better about changing weather and the days getting shorter.
So, I thought we can make a pumpkin loaf again! I shared with you a recipe for a vegan loaf cake last year but this year we are going full-on butter and eggs. It’s super easy to make and bake so get your cake tin and block of butter.
How to make pumpkin puree? If you want to go for shop-bought pumpkin puree it’s also ok but it’s so easy, healthy (much healthier) and cheap to make your own at home. Small-medium pumpkin will make a lot of puree and you can easily store it in the fridge in a closed box for up to 4 days or freeze for up to 6 months. Simply cut your pumpkin in half, remove the seeds and stringy flesh. Place on the baking tray, cut side down and bake in 200C for 45min to 1 hour. Let the pumpkin cool down before handling. Scoop out the soft flesh into the food processor. Blitz until smooth. All done! How easy was that?!
Pumpkin Loaf Cake
Ingredients
- 200 g Sugar
- 100 g Butter unsalted and softened
- 2 Eggs
- 150 g Plain Flour
- 2 tsp Baking Powder
- 1 tso Ground Cinnamon
- 1 tsp Ground Ginger
- Pinch of Salt
- 210 g Pumpkin Puree
Instructions
- Preheat oven to 170C. Prepare your loaf tin by lining it with baking paper.
- In a large bowl combine butter and sugar using an electric mixer until the mixture is pale and fluffy. Add eggs, one at a time mixing well until smooth and light mixture.
- In a separate bowl combine flour, baking powder, cinnamon, ginger, and salt together. Place the dry ingredients into the egg mixture. Use a mixer to combine. Follow with pumpkin puree and mix again.
- Place the cake mixture into the loaf tin, smooth out the top and bake in the oven for 1 hour. Let the cake cool down before removing it from the tin. You can decorate it with icing sugar or leave it as it is. Enjoy!