Pumpkin loaf – perfect comfort food to get you in an autumnal mood

This pumpkin loaf is a great way to make use of the pumpkins you hollow out for Halloween – and it's a delicious fireside treat

Pumpkin Loaf
(Image credit: ALDI)

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.

Keep scrolling for all the details you need – and don't forget to check out all our food pages for more recipes. 

  • Find more fabulous Halloween buys and finds on our dedicated page

Pumpkin loaf recipe

(Image credit: ALDI)

  • 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


  1. Preheat the oven to 180ºC. 
  2. 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.
  3. 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).
  4. Put the flesh in the blender and whiz until smooth and lump-free.
  5. Turn the oven down to 160ºC and line your baking/loaf tin with baking paper.
  6. Combine all the dry ingredients apart from the sugar in a bowl and set aside. 
  7. 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.
  8. Add the two eggs to the butter and sugar mix, and beat well until it is well mixed and light-colored.
  9. Beat in the dry ingredients to create the batter.
  10. Then add the pumpkin and combine well. 
  11. Pour the mix into the loaf tin and cook for one hour.
  12. 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. 
  13. Allow the loaf to cool for 10 minutes, then remove from the tin. 
  14. Serve immediately, buttered if you like!

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