Pumpkin loaf cake

Prep: 10 mins
Cook: 60 mins
Pumpkin loaf cake
This is a lower calorie tea cake that does not compromise on flavour and the buttermilk guarantees it will turn out moist. 

200g plain flour

1¼ tsp bicarbonate of soda

1 tsp salt

½ tsp ground nutmeg

1 tsp ground cinnamon

255g pumpkin puree

200g dark brown soft sugar

110ml buttermilk

1 egg

2 tablespoons butter, softened

Preheat the oven to 180⁰C/350⁰F/gas mark 4 and lightly grease a 23 x 12 cm (9” x 5”) loaf tin.

Sift the flour, salt, nutmeg, ground cinnamon and bicarbonate of soda into a large bowl.

Mix in the buttermilk, pumpkin, butter, egg and brown sugar until well blended. Pour into the cake tin and smooth the top using the back of a spoon.

Bake for 1 hour or until a wooden skewer or cocktail stick inserted into the centre comes out clean.

Serves
8

Preparation Time
10 minutes

Cooking Time
60 minutes

Main ingredients
Flour, Vegetables

Recipe Type
Cakes & Baking, Easy, Healthy

Cuisine
American

Level of Difficulty
Easy

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.