Pumpkin Cake Recipes

Scrumptious pumpkin cake recipes, moist, spicy and mouthwatering, are a perfect home-baked treat in the autumn months.Make the most of this seasonal vegetable, and use it in a variety of pumpkin cake recipes. As with other cake recipes which use veggies, the end result is very tender and moist, as the juices from the fresh vegetables enrich the cake mixture.
Pureed 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 CAKE RECIPES: 1

Pumpkin Nut Loaf
This recipe makes a simple, spicy loaf. Chopped nuts add a welcome crunch. A perfect choice for kids' lunch boxes.

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.

PUMPKIN CAKE RECIPES: 2

Tangy dried apricots add sweetness to this simple fat-free, teabread recipe, which is best served sliced and lightly buttered.

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.

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