Pumpkin Loaf - Better Than Starbucks!

4.93 from 26 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Dessert, Snack

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

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.

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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!

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