Pumpkin Cake RecipesPureed pumpkin makes a beautifully moist cake, and the traditional spices – cinnamon, nutmeg, ginger and cloves – add fragrance and flavour. These healthy pumpkin cakes keep for 2-3 days in an airtight container, or you can store them for longer in the refrigerator. Their firm texture means they slice easily, without crumbling, and keep their shape in a packed lunch.
Pumpkin Nut Loaf Preheat the oven to 350F/180C/gas 4 and lightly oil and base line a loaf tin measuring 22x11cm (9x4 inches). In a food processor, cream together 115g (1/2 cup) softened butter, and 200g (1 cup) caster sugar. Add 1 egg and beat again until mix is pale and fluffy. Stir in 35g (3/4 cup) chopped walnuts. Sift together 275g (2 ½ cups) plain flour (cake flour), ½ tsp nutmeg, ¼ tsp ground cloves, 1 tsp ground cinnamon, ½ tsp bicarbonate of soda (baking soda) and ½ tsp salt. Add about half of these ingredients to the creamed mixture and mix well. Add 150ml (1/2 cup) milk, stir, then add remaining flour mix alternately with 175ml (1 cup) pumpkin puree. Pour mixture into tin and bake for 50-60 minutes until browned and risen. Leave to cool in tin for 10 minutes, then turn out on to a wire rack.
Preheat the oven to 350F/180C/gas 4. Lightly oil and base line a loaf tin measuring 22x11cm (9x4 inches). Mix together 200g (1 1/3 cups) self-raising wholemeal flour with ½ tsp baking powder, 1 tsp bicarbonate of soda (baking soda), ½ tsp salt, ½ tsp each ground cinnamon, ginger and mixed spice, 200g (1 cup) caster sugar, 125g (3/4 cup) chopped dried apricots. In a separate bowl, combine 15 fl oz (1 ¾ cups) pumpkin puree, 2 eggs, juice and grated rind of 1 large orange. Add these to the dry ingredients and mix to a loose batter. Pour into tin and bake for 50 minutes, or until risen and golden. Allow to cool in tin for 10 mins, then turn on to a wire rack to cool. Click here to go back to the top of Pumpkin Cake Recipes.
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Tangy dried apricots add sweetness to this simple fat-free, teabread recipe, which is best served sliced and lightly buttered.
