Pumpkin Spiced Loaf

With a drizzle of maple syrup and an aroma of orange zest, cinnamon and pumpkin what’s not to like about this simple, flavoursome loaf? Most of us have tried carrot cake, or courgette cake – but why not pumpkin cake? This year, I decided to test whether or not pumpkin cake deserved a place alongside my much-loved carrot cake – and I’m pleased to say I think it does! It’s ideal for those who don’t like a cake to be too sweet, and could easily be lightly toasted and eaten like a slice of fruit cake. It’s also a great way to avoid waste once you’ve carved your pumpkin!


Recipe | Pumpkin Spiced Loaf


  • 175g plain flour
  • 125g margarine
  • 125g sugar
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1 tablespoon milk
  • grated zest of one orange
  • 100g pumpkin (no seeds)
  • 75g sultanas (optional)
  • 1 teaspoon mixed spice
  • maple syrup (optional)


  1. Cream butter and sugar.
  2. Grate orange zest and mix in.
  3. Add the eggs.
  4. Stir in the flour, baking powder and mixed spice.
  5. Add pumpkin and sultanas.
  6. Add milk.
  7. Grease a loaf tin and line with greaseproof paper. Tip in mixture.
  8. Bake for 30 – 40 minutes at 180°C, or until golden.
  9. When cake is nearly ready, remove it from the oven and drizzle the top with maple syrup. Then return it to the oven.
  10. Remove from tin; enjoy served warm or cool!

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