Pumpkin and Walnut Loaf Cake
Pumpkin purée gives this loaf a golden colour and a soft, close crumb. Walnuts and cinnamon add texture and warmth, while a few pumpkin seeds make a simple topping. The key is thick purée: watery pumpkin can leave the centre heavy even after a long bake.
- Prep
- 20 min
- Cook
- 50–60 min
- Yield
- 10 slices
- Note
- 23 × 13 cm tin
In this recipe
Ingredients
| Ingredient | Quantity | From Moayeri |
|---|---|---|
| Plain flour | 220 g | – |
| Baking powder; salt | 2 tsp; ¼ tsp | – |
| Thick unsweetened pumpkin purée | 220 g | – |
| Eggs; brown sugar | 2; 150 g | – |
| Neutral oil; milk | 100 ml; 50 ml | – |
| Chopped walnuts | 70 g | Shop ingredient |
| Ground cinnamon | 1½ tsp | Shop ingredient |
| Ground cardamom, optional | ¼ tsp | Shop ingredient |
| Shelled pumpkin seeds | 15 g | Shop ingredient |
Shop ingredients
Products used in this recipe. Follow the quantities above; optional additions are not essential.
Walnut without Shell
In stock
Dried Cardamom
In stock
Pumpkin Seeds without Shell
In stock
Method
Prepare the pumpkin
Use cooked pumpkin mashed smooth and cooled. Drain in a sieve if watery. Weigh 220 g after draining. Heat the oven to 175°C conventional or 155°C fan and line the loaf tin.
Combine gently
Whisk eggs, sugar, oil, milk and purée. Mix flour, baking powder, salt and spices separately. Fold the dry ingredients into the pumpkin mixture, then fold in walnuts.
Bake the loaf
Transfer to the tin and sprinkle with pumpkin seeds. Bake for 50–60 minutes, checking the centre with a skewer. Cover the top loosely if the seeds brown before the cake is cooked.
Rest and slice
Leave in the tin for 15 minutes, then lift onto a rack. Allow to cool fully before cutting with a serrated knife; the crumb becomes easier to slice as it settles.
Helpful tips
- Roasted pumpkin usually gives a thicker purée than boiled pumpkin.
- Do not substitute sweetened pumpkin pie filling for plain purée.
Frequently asked questions
Can I use canned pumpkin?
Yes, choose plain unsweetened pumpkin purée and use the same weight.
Why is the loaf dense?
Wet purée or heavy mixing after adding flour can make it dense. Drain the purée and fold only until combined.