Gingerbread Spiced Pumpkin Loaf

Having moved to Australia for the remainder of the year, suddenly I have found myself back in winter. However as a London girl I must admit I quite like this winter weather, the sun has shone everyday and the most I have worn has been a jumper. But the stores are filled with autumnal fruit and vegetables and Pumpkins are everywhere. So to celebrate, and as a slight twist to the national Banana bread here is my Pumpkin Loaf, which is honestly the easiest cake to make. And even though it is winter here, it would still taste perfect whatever the time of year.



Makes 1 lb loaf tin - In true Australian style this recipe is also in cups

  • 400g Pumpkin, peeled, seeded and chopped

  • 2 cups (300g) self-raising flour

  • 1 cup (220g) castor sugar

  • 1 tablespoon ground ginger

  • A pinch of salt

  • 2 free range eggs

  • 1/2 cup (125 ml) sunflower oil

  • 1/2 cup (125 ml) soya milk - or you could use an alternative milk of your choice

  1. Grease and line your loaf tin. Pre-heat the oven to 180 ° C.

  2. In a saucepan cook the pumpkin & salt in a small amount of water until tender. Mash until smooth and leave to cool slightly.

  3. In a large bowl whisk together the eggs, sugar, oil, milk and ground ginger until smooth.

  4. Add the mashed pumpkin and stir till fully mixed.

  5. Sift in the flour and stir until just just combined, ensuring not to over mix. Pour into prepared tin and bake for approximately 1 hour, or until the edges shrink away from the tin and an inserted skewer comes out clean.

  6. Leave to rest for 10 minutes then transfer to a wire rack to cool.

Caramelized Pumpkin Topping

  • Approx 50 g finely diced pumpkin

  • 1 tbsp water

  • 50 g sugar

  1. Put all the ingredients in a saucepan and bring to the boil. Allow to cook until the pumpkin is tender and the sugar is starting to turn a slight golden colour.

  2. Transfer to a small bowl to cool, when ready use to decorate the top of your cake.