08 November 2012

Pumpkin Loaf

Another pumpkin recipe! I know, but I can not control myself when I see the colourfukl pumpkins in the market. I told you that several times... I just love them, in any dish, savory or sweet. This loaf is absolutly soft and tasty, the pumpkin adds moisture and colour to the sponge. I do not like dry and flavourless cakes, this is completly the other way around, juicy, very soft and with all kind of spices. And to emphasize this all even more topped with a lemon glaze is delicous. You can add also some pecan or walnutes but I made it without.

INGRIEDIENTS makes a 22 cm loaf tin

250 g plain flour
250 g golden caster sugar
3 large eggs
120 ml mild olive oil or sunflower oil 
1/2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
a pinch of ground clove
a pinch of salt
2 tsp baking powder
1 tsp bicarbonate of soda
300 g pumpkin puree (instructions here)

Preheat the oven to 180º and grease the loaf tin.

Sift the flour, baking powder, all the ground spices, salt and bicarbonate in a bowl, set aside.

Mix the oil and the sugar in a bowl with an electric mixer until light and fluffly. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat again.

Add the sifted ingredients graduatlly in three addition, alternating with the puree and mix until just combined.

Pour the mixture into the loaf tin and level it out with a spatula,

Bake in the center of the oven for 50 minutes, until a skewer inserted into the center of the cake comes out clean. Let cool ten minutes in the tin and then let cool completely on a wire rack.

If your loaf gets darker on top before the inside is done cooking, just cover it with aluminium foil.

You can also use loaf tin paper liners or just a baking paper on the bottom to unmold it better, but with a tin perfectly greased this should not be any problem.

For de Glaze
150 g icing sugar
2 tbsp fresly squeezed lemon juice

Stif the icing sugar. Pour the lemon juice into the bowl of the sugar and beat with a hand mixer and after with an electric hand mixer. The glaze should have a liquid consistency.
Pour the glaze carefully over the top of the loaf, allowing it to run over the sides.
Allow the glaze to set a little bit before serving.

Enjoy this loaf better one day after baking  


  1. Soy muy poco de calabaza, para salado jamás, en dulce me gusta más.
    Pero este loaf... Es un lujo!

  2. Raquel tienes un gusto exquisito...me encanta todo. Ya te sigo por facebook también. besos