Pumpkin Loaf - Better Than Starbucks!
9 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 212 g Tinned pumpkin puree (About half a tin)
- 100 g Dark brown sugar
- 225 g Caster sugar
- 120 ml Sunflower oil
- 75 ml Water
- 2 Medium eggs
- 1 Lemon (Zest only)
- 1 tsp Cinnamon
- 1/2 tsp Allspice
- 1/2 tsp Nutmeg
- 180 g Plain flour (all-purpose flour)
- 1 tsp Baking powder
- 30 g Pumpkin seeds
Method
- Preheat oven to 160Β°C fan/180Β°C/350Β°F/Gas Mark 4.
- Grease and line your 23x13 cm loaf tin with baking paper.
- Mix together the pumpkin, sugars, oil, water, eggs, lemon zest, salt and spices. Beat until combined.
- In another bowl combine the flour and baking powder, add to the bowl with the other ingredients in, and whisk until combined and smooth.
- Pour into a lined and greased loaf tin, sprinkle on pumpkin seeds and bake for about 1 hour until cooked through and a skewer comes out clean. (Check after 45 minutes but it may take up to 1 hour 15 depending on your oven).
- Allow to cool for five minutes and remove from the tin.