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

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

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