Pumpkin & Ginger Loaf


This recipe mixes up a pumpkin loaf with ginger cake and the ingredients are enough to make two – one for now and one to freeze.

4 eggs
600g sugar
440g plain flour
250ml vegetable oil
150ml water
425g pumpkin puree
2 tsp ground ginger
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
2 tsp bicarbonate of soda
½ tsp baking powder
1½ tsp salt

You will also need two 23 x 13cm loaf tins. Cooking time: 1 hour.

1. Preheat oven to 180°C.

2. Lightly grease two 23 x 13cm loaf tins.

3. In a large mixing bowl, combine the sugar, oil and eggs and then beat until smooth.

4. Add water and continue to heat until blended before stirring in the pumpkin puree, ginger, allspice, cinnamon and cloves.

5. Combine the flour, bicarbonate of soda, salt and baking powder and add to the pumpkin mixture and mix well. Divide between the prepared tins.

6. Bake in the preheated oven until a skewer comes out clean, about one hour.


Comments are closed.