Wednesday, August 15

Pumpkin Spice Loaf

My mother in law buys magazines every week, it's her thing to do.  She reads them, does the crosswords and passes them on for me to read.  On the weekend she gave me a pile to get through, I mostly just give them a quick flick through but always take the time to stop and look closely at the recipes.  When I was having a quick look through them late on Sunday night I found this loaf recipe and it sounded fairly healthy and worthy of a try.  When this loaf cake was cooking the smell was divine and the taste with a spread of butter on the top is even better when had with a cup of tea.  My family on the other hand are rather fussy eaters and haven't taken to it as much as I have but it was worth a try, I'll be happy eating the rest even if they aren't.  I know all of you like a good recipe to try so I thought I'd share just in case you're daring like me and want to make it for yourself.
350 g jap pumpkin, peeled, chopped (or ¾ cup leftover mash)
90 g butter, softened
¾ cup brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground cloves (I omitted this because I didn't have any)
2 eggs
1¼ cups self raising flour
¼ teaspoon bicarbonate of soda
½ cup raisins

¼ cup plain flour
¼ cup brown sugar
30 g chilled butter, chopped
1 tablespoon pumpkin seeds

1. Preheat oven to moderate 180℃.  Lightly grease and line a 10cm x 22cm loaf pan with baking paper.
2. Place pumpkin in a bowl with 1 tablespoon of water.  Cover with plastic wrap and microwave on high (100% power) for 5 minutes, until tender.  Drain, mash until smooth.  Cool.
3. In another bowl, using electric mixer, beat butter, sugar and spices together until pale and creamy.  Add eggs one at a time beating well after each addition.  Stir in combined sifted flour and soda, pumpkin and raisins.  Spoon into pan. Smooth top.
4. Crumble In a bowl, combine flour and sugar.  Rub in butter.  Stir in seeds.  Sprinkle over batter.
5. Bake 50-55 minutes until cooked when tested. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.  Serve warm with butter.

Enjoy.  May your Wednesday be a wonderful one.♥


  1. oh, YUM! right up my alley. will have a go next week- still on orange recipes here ;)sarah

  2. You know us too well Catherine :) Will definitely be adding this to my baking list :)

  3. It looks delicious! Not sure my family would eat with the pumpkin in it though.

  4. Yum! I love anything with a crumble and I love pumpkin too. Thanks for the recipe, beautiful!

  5. Sounds yummy. I love pumpkin bread and have a full proof recipe I use all the time. Great with a dollop of whipped cream. :) Happy mid-week to you. Tammy

  6. Sounds delicious and looks yum too!


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