Restaurant 1861

Fine food worth the extra mile!

Pumpkin and ginger loaf cake

At this time of year, you may have a lot of leftover pumpkins. If you’re tired of pumpkin soup and roast pumpkin, how about a moist pumpkin and ginger loaf cake?


  • 250g of pumpkin flesh
  • 225g self-raising flour 
  • 100ml semi-skimmed milk
  • 50g black treacle
  • 2 beaten medium eggs 
  • 140g light soft brown sugar
  • 140g Golden Syrup 
  • 100g diced cold butter and a little extra for greasing 
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 2 tsp mixed spice
  • 8 to10 chunks of thinly-sliced crystallised ginger

    Cook the pumpkin in a little water until soft and mashable, then drain and mash until smooth. Put the sugar, milk, treacle, and syrup in a pan. Heat gently until the sugar has dissolved. Heat your oven to 180C/160C fan or gas mark 4. Grease and line with baking parchment a 900g loaf tin.

    Sift the bicarbonate of soda, flour, spices, and a pinch of salt into a bowl. Put in the diced butter and rub with your fingertips until there are no big lumps. The syrup mixture should be lukewarm. Whisk the mash and eggs into it then stir in the dry ingredients. It should now look like batter and you can pour it into the loaf tin. Scatter most of the crystallised ginger over it and bake for 45 minutes.

    A skewer poked into the centre should come out with just a few crumbs attached. Scatter over the rest of the sliced ginger and leave to cool in the tin. You can leave it to mature for a few days in parchment and foil. Perfect with a steaming hot cup of tea!