Pumpkin Loaf Cake

For the final pumpkin recipe this week, I just had to do a pumpkin loaf cake. Just like a carrot cake, this is filled with spices and fruit, and it really has an autumnal feel about it.

Now, before I share the recipe with you, I need to be honest. The last bake I did of this was slightly undercooked, or just a bit wet. I think part of this was down to the pumpkin having a lot of water in it. Next time I might try squeezing more liquid out of said pumpkin before mixing. Having said all of that, it does still taste delicious. Things don’t always work out, and I really wanted to be honest with you about that.

So, onto the cake. This pumpkin loaf cake is a really great way to use your pumpkin as it’s simple, and if you like carrot cake you’ll love this one.

To me, this cake screams autumn. Packed with ginger, cinnamon, dried fruit – it’s like Halloween’s version of a Christmas cake! You can put the icing on top, or go au natural, depending on what your mood is.

As you can see, a super easy recipe. If you’re wanting to level up your loaf cake, you could put a cream cheese frosting on top. To make, beat together cream cheese (200g), butter (85g), icing sugar (100g), orange zest, and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. 

By cooking with our pumpkins, we’re reducing our food waste which is so so important. Last year, it was estimated that Britain would waste 13 million pumpkins. I find this so crazy when they’re so delicious! If you’re wanting to find more ways to use your pumpkin, you can click here for all of my fall pumpkin recipes.