Ginger Pumpkin Loaf


Pumpkin is back and this time in loaf cake form, warm and sticky, this cake goes excellently with a cup of tea.


Ginger Pumpkin Loaf

(you will need a greased and lined loaf tin)


  • 180g dark brown soft sugar
  • 120g butter
  • 2 eggs, beaten
  • 250g canned pumpkin puree
  • 1 tbsp treacle
  • 200g self raising flour
  • 1 tsp baking powder
  • 1 1/2 tsp ground ginger
  • 1/2 tsp mixed spice
  • 75g pecans, roughly chopped

(for the icing)

  • 75g butter
  • dash of milk
  • 125g icing sugar
  • 1 tsp vanilla bean paste
  • 25g pecans
  1. Beat together the butter and sugar until thick and creamy. Add in the eggs, a little at a time.
  2. Add the pecans, pumpkin, treacle and spices and thoroughly mix.
  3. Sift in the flours and baking powder and fold until there is no more visible flour. Turn in to the loaf tin and level.
  4. Bake at 180oC for one hour, leave to cool.
  5. To make the icing, simply cream together the butter with the icing sugar, adding in the milk and vanilla paste.
  6. Once the cake has cooled, spread the icing over the top and sprinkle over the pecans.






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