Pumpkin loaf cake
Prep:
10 mins
Cook:
60 mins
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.
To make pumpkin puree visit here.
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
