Pumpkin Spice Loaf Cake
Moist, spiced pumpkin loaf with cinnamon, ginger, nutmeg and clove and a crunchy pumpkin seed top.
- 120 min
- 194 kcal / serving
- easy
- vegetarian
- Protein
- 3.8 g
- Fat
- 7.5 g
- Carbs
- 27.8 g
Contains: gluten, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
14 servings
- 500 g Hokkaido (red kuri) squash
- 280 g plain flour
- 2 eggs
- 150 g brown sugar
- 80 ml rapeseed oil
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 pinch ground cloves
- 2 tsp baking powder
- 1/2 tsp salt
- 25 g pumpkin seeds
Method
- For the puree preheat the oven to 200 °C (conventional). Halve the squash, remove the seeds and cut into wedges. Roast on a lined baking tray for 30 minutes until completely soft.
- Scoop the flesh from the skin with a spoon, blend until smooth, weigh out 300 g and let it cool.
- Lower the oven to 175 °C. Line the loaf tin with baking paper.
- Beat the eggs and sugar for 2 minutes until fluffy. Stir in the oil and pumpkin puree.
- Mix the flour, spices, baking powder and salt and stir briefly into the pumpkin mixture, just until combined.
- Pour the batter into the tin, smooth the top and scatter with the pumpkin seeds.
- Bake for 55–60 minutes until a wooden skewer comes out without wet batter. Cover after 35 minutes if the top gets too dark.
- Leave in the tin for 15 minutes, then lift out and let it cool. It is even moister on the second day.
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