Recipe detail

Name: Spiced Pumpkin Loaf Cake
Yield: 8
Cuisine: English
Ingredients: 700.0000 g; 100.0000 g; 3.0000 tPcs; 200.0000 g; 1.0000 tPcs; 1.0000 tPcs; 2.0000 tPcs; 2.0000 tPcs; 1.0000 tPcs; 100.0000 g; 2.0000 tPcs; 20.0000 g

Desserts Spiced Pumpkin Loaf Cake

13. 10. 2026

Author: Phil Smith

Company: Retigo

More recipes by this author

Food category: Desserts

Cuisine: English

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Program steps

Preheating:
200 °C

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Hot air

0 %

Termination by time

00:45 hh:mm

160 °C

90 %

Ingredients Portions

Name	Value	Unit
Unsalted butter	700	g
Castor Sugar	100	g
Free range eggs	3	pcs
selfraising flour	200	g
Lemon zest (one)	1	pcs
Baking Powder (tsp)	1	pcs
Ground Cinnamon (tsp)	2	pcs
Ground Ginger (tsp)	2	pcs
Grated Nutmeg (pinch)	1	pcs
Pumpkin Puree	100	g
Demerara Sugar (tbsp)	2	pcs
Icing Sugar (for decoration)	20	g

Nutrition and allergens

Allergens: 1, A
Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium
Vitamins: Riboflavin, Vitamin A, Vitamin B12, Vitamin D

Nutritional value of one portion	Value
Energy	2783 kJ
Carbohydrate	23.7 g
Fat	72.1 g
Protein	3.6 g
Water	0 g

Directions

Preheat the oven to 160C. Grease and line a 900g/2lb loaf tin with baking paper.

Place the butter and both sugars in a large bowl and beat until smooth and pale. Scrape down the bowl so everything is combined and gradually beat in the eggs, one at a time.

Add the flour, lemon zest, baking powder, cinnamon, ginger and nutmeg and fold in until you have a smooth batter. Beat in the pumpkin purée.

Tip the cake mixture into the loaf tin and level the surface.and place in the oven on the shelf.

Bake for 45–50 minutes, or until a skewer inserted into the middle of the cake comes out clean.

Once cool, sprinkle icing sugar over the top

Recommended accessories

Stainless wire shelving