Pumpkin Spice Loaf

Cakes

A delicious way to use up your left over pumpkin flesh.

Here’s a cozy autumn-inspired cake method using your ingredients — perfect for chilly days and warm drinks:

Method

Step 1

Preheat the oven to 170°C (fan 150°C) and line a loaf tin or round cake tin with baking paper.

Step 2

Combine wet ingredients: In a large mixing bowl, whisk together the melted coconut oil, maple syrup, and beaten eggs until smooth.

Step 3

Add the grated pumpkin or squash: Stir in the grated raw pumpkin or butternut squash until evenly distributed.

Step 4

Mix in the sugar: Add the coconut sugar and mix well.

Step 5

Fold in dry ingredients: Sift in the self-raising flour, then add ground almonds, mixed spice, ground ginger, and cinnamon. Gently fold until just combined — don’t overmix.

Step 6

Pour into tin: Spoon the batter into your prepared tin and smooth the top.

Step 7

Bake: Place in the oven and bake for 50 minutes, or until a skewer inserted into the center comes out clean.

Step 7

Cool and serve: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. Enjoy warm or at room temperature — optionally topped with a dollop of coconut yogurt or drizzle of maple glaze.

Chef's Notes

Prep time: 20 mins
Cook time: 50 mins at 170°C (fan 150°C)
Serves: 10–12 slices

For an indulgent breakfast, toast a slice and top with almond butter and banana slices and serve with a tumeric latte – can be frozen

Ingredients

165g coconut oil,melted
120ml maple syrup
2 eggs. beaten
250g raw peeled pumpkin
or butternut squash, grated
100g coconut sugar
300g self-raising flour
50g ground almonds
1 tbsp mixed spice
1 tsp ground ginger
1 tsp ground cinnamon

Cakes