This homemade pumpkin loaf is quick and easy to make – and it's vegetarian, too. So, if you are carving pumpkins over the next weekend or two – or, of course, just love pumpkins – this is the perfect seasonal recipe to try out now. And because it's a fun way to use up leftover Halloween décor, it might even be a good motivation for the kids to get involved in cooking.
Perfect as a dessert or an afternoon tea treat – or even straight out of the oven and buttered for breakfast (yum!), this recipe serves eight. Prep time is around 60 minutes and cooking time, 60 minutes.
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Pumpkin loaf recipe
- Thanks to Aldi for this recipe
- 200g pumpkin puree – roughly half a pumpkin
- 3/4 cup/150g plain flour
- 1/4 tsp salt
- 2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1 tsp ground ginger
- 1 cup/200g caster sugar
- 100g unsalted butter, softened
- 2 eggs
- Preheat the oven to 180ºC.
- To make the pumpkin puree, start by cutting the pumpkin into wedges – with the skin still on. Then, make a foil envelope and bake the pumpkin in it for an hour until it is cooked. Make sure that the pumpkin doesn't color.
- Once the pumpkin is cooked, remove it from the oven and carefully scrape away the skin from the flesh with a blunt knife (or use a large spoon to scoop out the flesh).
- Put the flesh in the blender and whiz until smooth and lump-free.
- Turn the oven down to 160ºC and line your baking/loaf tin with baking paper.
- Combine all the dry ingredients apart from the sugar in a bowl and set aside.
- In a separate bowl, cream the sugar and butter until it is light and fluffy – and paler than when the butter first went into the bowl.
- Add the two eggs to the butter and sugar mix, and beat well until it is well mixed and light-colored.
- Beat in the dry ingredients to create the batter.
- Then add the pumpkin and combine well.
- Pour the mix into the loaf tin and cook for one hour.
- When cooked, remove from the oven. Check the pumpkin loaf is cooked with a skewer or blunt knife by inserting it into the centre – if it comes out clean, it's cooked. If it comes out with wet mix on it, pop it back in the oven for another five to 10 minutes.
- Allow the loaf to cool for 10 minutes, then remove from the tin.
- Serve immediately, buttered if you like!