How To Make Pumpkin Spiced Loaf Cake

Craving that pumpkin spiced flavour this autumn? This pumpkin spiced loaf cake is the ultimate autumn bake and is super easy to make for yourself, friends or family. Each bite is full of warm spices like ginger, cinnamon and nutmeg. It is the perfect companion to a pumpkin spice latte. 

Ingredients: 

• 200g unsalted butter, softened

• 200g self raising flour

• 100g caster sugar

• 100g soft light brown sugar 

• 3 eggs 

• 1 lemon, zest only 

• 1 tsp baking powder 

• 2 tbsp ground cinnamon 

• 2 tsp ground ginger 

• Sprinkle of grated nutmeg 

• 100g tinned pumpkin puree 

• 2 tbsp demerara sugar 

• 100g pecans, chopped roughly 

Method: 

Step 1: Begin by preheating the oven to 180C/160C Fan/Gas 4. Using the Morphy Richards 9x5” 2lb Loaf Tin, grease the tin and line with baking parchment. 

Step 2: Using the Morphy Richards MixStar Compact Stand Mixer, mix together the butter and both sugars until smooth and fluffy. One at a time start to add the eggs and beat until everything is fully combined. 

Step 3: Add in your dry ingredients; the flour, baking powder, ginger, cinnamon, nutmeg and using the Morphy Richards Solid Spoon to gently fold into the mixture. Then, mix in the lemon zest and pumpkin puree. 

Step 4: Carefully pour the mixture into the loaf tin. Sprinkle over the pecans and demerara over the top. 

Step 5: Bake in the oven for 45 to 50 minutes, or until a skewer has been inserted into the centre and it comes out clean. Wait 30 minutes and then cover it with kitchen foil, this helps to prevent the pecans from changing their colour too much. 

Step 6: Once baked, leave the loaf to cool in the tin before taking it out and serving. 

Recipe by BBCFood.