Pumpkin loaf
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Warm, spiced, and wonderfully moist, this pumpkin loaf is the perfect bake to enjoy with the family. Packed with seasonal flavour and a hint of sweetness, it makes a comforting treat for breakfast, a snack, or even dessert. Slice it up and serve with a cup of tea for a cosy moment everyone will love!
- Prep
- 15 mins
- Cook
- 50 mins
- Total
- 1 hr 15 mins
- Yield
- Makes 1 loaf
Ingredients:
250g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
2 medium eggs
100ml olive oil
200g cooked pumpkin purée
1 medium ripe banana - mashed
75g raisins or chopped dates
1 medium apple - peeled and grated
1 tsp vanilla extract
3 tbsp whole milk (or plant milk)
Directions:
- Preheat oven to to 180°C (160°C fan). Grease and line a 2 lb loaf tin with baking paper.
- In a large bowl, combine the flour, baking powder, bicarbonate of soda, cinnamon, ginger, and nutmeg.
- In another bowl, whisk together the eggs, oil, pumpkin purée, mashed banana, grated apple, vanilla extract, and milk until smooth.
- Pour the wet mixture into the dry mixture and fold gently until just combined (not overmixing). Stir in raisins or dates if using.
- Spoon the batter into the prepared tin and smooth the top. Bake for 45–55 minutes, or until a skewer inserted in the centre comes out clean.
- Allow to cool in the tin for 10 minutes, then transfer to a wire rack.
