Spicy pumpkin loaf


As you all know, I made my mum’s pumpkin fruit cake last week.  I am not a fan of fruit cake but thought I would make it because I have pumpkins galore.  Also, every now and again I do like to make something that my mum made.

In my hand written recipe book, on the same page as mum’s fruit cake is this recipe.   I had made it before but it was long forgotten.

I made mum’s fruit cake but my eyes and heart were really on this one.  Geez, what would you expect?  It was a loaf cake with walnuts in it. Those who follow this blog, or who search the cake tab, will notice a trend.  All, except mum’s fruit cake, have nuts in them and the nuts in question (except one) are walnuts.   And more than half are loaf cakes.  So if you like nut loaf cakes slathered with butter, you have come to the right place.

This cake is perfect.  It is not crumbly like Margaret Fulton’s walnut loaf but soft and moist and yummy.  I have made it twice in the last week and think I will make it for my sisters this weekend.

This cake is so easy to make:  just sift the dry ingredients together, mix the wet ingredients together, pour the wet ingredients into the dry ingredients and add the nuts.  I mixed the wet ingredients in my food processor but you could just as easily mix them in a stand mixer or by hand.

I am afraid I don’t know the source of this recipe.  All those years ago, when I wrote it out, I didn’t think to record the source.


  • 1½ cups plain flour
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground allspice
  • 2 eggs
  • ¾ cup firmly packed brown sugar
  • ½ cup vegetable oil (I used grapeseed oil but any mild tasting vegetable oil would work)
  • ½ cup cooked and mashed pumpkin, cooled
  • ½ cup walnuts, chopped


  1. Line a 22cm x 11cm (or thereabouts) loaf tin with baking paper.
  2. Preheat your oven to 150°C.
  3. Sift the dry ingredients together and set aside.
  4. Beat the eggs then add the sugar, oil and pumpkin.  Beat to blend thoroughly.
  5. Add the wet ingredients to the dry ingredients.
  6. Fold until thoroughly combined then fold in the walnuts.
  7. Spoon the mixture into your prepared tin.
  8. Bake in your preheated oven for approximately 50 minutes or until a skewer inserted in the cake comes out clean.
  9. Let the cake cool in the tin for 10 minutes and then turn out on to a wire rack.
  10. Cool before cutting.



19 thoughts on “Spicy pumpkin loaf

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    • Hi Fiona, I make this recipe all the time. It tastes great and it is not much effort. I have loads of pumpkin on the vines and still some in the freezer from last year.

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  7. Ha! When you did the pumpkin cake post I was tempted to reply with mention of the only thing I can remember mum baking that I loved was her nut loaf (date I think). Just the thought of it and I wish I had the recipe. I don’t know what happened to her recipes but I might have to check with the rest of the family because now I’m just going to have to make it. THANKS! Hers was done it one of those special cylindrical nut loaf tins, I did pick one up at an antique shop a while ago. Wonder if it fits in my toy oven? This one would do well with dates too I think. 🙂

  8. I have a memory of something like this, I think, made by my Nanna in a cylindrical tin, such as she used for date loaf. Walnuts and pumpkin. Yum. And I would not be able to avoid the temptation of a smear of butter.

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