Pumpkin has never been as much of a ‘thing’ here in the UK as it is in some other parts of the world (here’s lookin’ at you, American folk). But, since the Internet goes crazy for all things pumpkin at this time of year, and since I’m never one to turn down a good gravy train (mmm, gravy), I thought I’d hop aboard once again. I’ll take a pumpkin break soon, I promise.
But for now, I say spread the pumpkin love, crack open a tin*, and make this unbelievably good pumpkin spice loaf cake. You won’t regret it.
I know that I often say I’m not a very good baker, but I think I might actually stop saying that now – I’m bloomin’ good at it (remind me of this next time I try to act all modest). Sure, I’ll probably never have the finesse to bake macarons, or the patience to make my own puff pastry (not to mention not wanting to see quite how much butter goes into it)… but it turns out I can actually bake a pretty good cake. And not just a super easy crumble cake either – an actual, real live cake!
It definitely helps that I have an electric mixer now (I went years without one), so that’s one thing. Lazy baking = Becca’s preferred style. That thing has changed my baking life (which is an admittedly tiny part of my actual life, but it’s exciting nonetheless).
Don’t get me wrong, I’m not suddenly overly confident in my baking abilities. I was still sitting on the floor in front of the oven, peering through the glass door (which I now realise needs a very good clean), waiting for the cake to rise with my fingers crossed. I felt sure this pumpkin spice loaf cake would be a complete and utter disaster.
But, you know what? It was seriously good!
This cake is nice and soft, and really moist, and it’s light enough that you can enjoy a slice or two without it feeling all heavy in your stomach. It’s got cinnamon, nutmeg, ginger, cloves… so much flavour! It doesn’t feel at all vegetabley – just like a really lovely spiced cake. This is definitely one I’ll be revisiting every year, with my new found sort-of-confidence in baking.
- 5 egg whites
- 500g (~ 2½ cups) caster sugar
- 150ml (~ ½ cup) oil
- 425g (~ 15 oz) tin of pumpkin
- 150ml (~ ½ cup) skimmed milk
- 450g (~ 3½ cups) plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- Preheat the oven to 180°C (Gas Mark 4 / 350°F).
- Add the egg whites, caster sugar, oil, tinned pumpkin, and milk to a mixer, and mix well to combine (if you don't have a mixer, just whisk lightly by hand). Add the flour, baking powder and bicarbonate of soda, along with all of the spices, and mix again to combine.
- Divide the mixture evenly into two lightly greased loaf tins. Place the tins onto a baking sheet, and into the oven. Bake for around 1 hour, or until the cakes are slightly crispy on top, and a toothpick inserted into the centre comes out clean.
- Allow the cakes to cool for 5-10 minutes, then turn them out of the tin, and allow them to finish cooling on a rack.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.
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Got any more tins of pumpkin? I’d recommend my cheesy pumpkin lentil pot pies!
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