Autumn is the perfect season to indulge in warm, comforting baked treats, and nothing captures the essence of fall quite like the Mary Berry Spiced Pumpkin Loaf Cake. Bursting with seasonal spices and pumpkin goodness, this loaf cake is moist, flavorful, and simple enough for bakers of all levels. Whether you are serving it for breakfast, afternoon tea, or as a dessert, this recipe is a showstopper.
Ingredients
For this Mary Berry-inspired spiced pumpkin loaf, you will need the following:
- 225g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 150g unsalted butter, softened
- 150g light brown sugar
- 3 large eggs
- 200g pumpkin puree
- 1 tsp vanilla extract
- 50g chopped walnuts or pecans (optional)
Tip: For a richer flavor, use homemade pumpkin puree.
Step-by-Step Instructions
- Preheat the oven and prepare the tin: Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4. Grease and line a 2lb loaf tin with parchment paper.
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves, and ginger. Set aside.
- Cream butter and sugar: In another bowl, beat the softened butter and light brown sugar until light and fluffy.
- Add eggs and pumpkin: Beat in the eggs, one at a time, followed by the pumpkin puree and vanilla extract.
- Combine wet and dry ingredients: Gradually fold in the dry ingredients until fully incorporated. Avoid overmixing to keep the loaf light.
- Add nuts (optional): Fold in chopped walnuts or pecans for added crunch.
- Bake the loaf: Pour the batter into the prepared tin and bake for 50–60 minutes or until a skewer inserted into the center comes out clean.
- Cool and serve: Let the loaf cool in the tin for 10 minutes, then transfer to a wire rack. Slice and serve with a cup of tea or coffee.
For more classic Mary Berry recipes, check out this collection.
Why This Loaf Cake Works
The Mary Berry Spiced Pumpkin Loaf Cake is celebrated for its perfect balance of sweetness, spice, and moist texture. Pumpkin adds natural moisture and a subtle sweetness, while the warming spices create a comforting autumn aroma. According to BBC Good Food, pumpkin-based loaves not only taste delicious but are also rich in vitamins A and C, making them a slightly healthier indulgence.
Tips for Perfect Pumpkin Loaf Cake
- Use fresh spices: Ground spices lose potency over time. For the best aroma, use fresh ground cinnamon, nutmeg, and ginger.
- Avoid overmixing: Overmixing the batter can make the loaf dense. Fold gently.
- Check for doneness: Insert a skewer into the center of the cake. If it comes out clean, the loaf is done.
- Storage: Wrap in foil or store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Variations to Try
- Chocolate Chip Pumpkin Loaf: Add 100g dark chocolate chips to the batter.
- Maple Glaze: Mix 50g icing sugar with 1 tbsp maple syrup and drizzle over the cooled loaf.
- Cranberry Twist: Fold in 75g dried cranberries for a tangy contrast to the warm spices.
Pairing Suggestions
This autumnal loaf pairs beautifully with:
- A hot cup of chai tea or coffee
- Creamy mascarpone or lightly whipped cream
- A scoop of vanilla ice cream for an indulgent dessert
Conclusion
If you are searching for the quintessential autumn bake, the Mary Berry Spiced Pumpkin Loaf Cake is a must-try. Its perfect balance of spices, moist pumpkin, and rich flavor makes it a crowd-pleaser for all occasions. With simple ingredients and straightforward steps, even beginner bakers can create a slice of fall heaven. Try baking one today and let the aroma of cinnamon, nutmeg, and pumpkin fill your home.
FAQs
1. Can I use canned pumpkin puree for this recipe?
Yes! Canned pumpkin puree works perfectly. Make sure it is 100% pumpkin and not pumpkin pie filling, which contains added sugar and spices.
2. How long does the pumpkin loaf cake last?
Stored in an airtight container, this loaf will stay fresh for up to 3 days at room temperature or can be frozen for up to 2 months.
3. Can I make this cake gluten-free?
Absolutely! Substitute plain flour with a gluten-free flour blend, ensuring it has baking powder included for proper rise.