As heavenly as Banana or Carrot Cake, why not spice things up with this intricate loaf cake – it’s full of pumpkin and spice and all things nice! The perfect recipe for a cozy Autumn afternoon. Thanks to our friends at Nordic Ware Australia for the recipe and photograph.

15 min
40 min


  1. 1½ cup (225g) flour
  2. 1 tsp baking soda
  3. 1/2 tsp baking powder
  4. 2 tsp ground cinnamon or Queen Cinnamon Baking Paste
  5. 1 tsp ground ginger
  6. 1/2 tsp ground nutmeg
  7. 1/2 tsp salt
  8. 3/4 cup (165g)sugar
  9. 3/4 cup (165g) packed brown sugar
  10. 1 tsp Queen Vanilla Bean Paste
  11. 1 cup canned pumpkin (or fresh pumpkin cooked and puréed)
  12. 120g butter, melted and slightly cooled
  13. 2 large eggs
  14. 3/4 cup (180ml) milk
  15. Icing sugar (for dusting)


  1. Step 1

    Preheat oven to 175°C (fan forced) and grease and flour the pan.

  2. Step 2

    In a bowl combine flour, baking powder, soda, spices and salt, set aside.

  3. Step 3

    In a large bowl combine sugars, vanilla, pumpkin, eggs and butter until smooth. Add the flour mixture and milk, and combine all ingredients.

  4. Step 4

    Pour the batter into prepared pan and tap on counter gently to remove bubbles. Bake for 40-50 minutes or until an inserted skewer comes out clean.

  5. Step 5

    Cool loaf on a rack for 10 minutes, then turn out onto the rack to cool completely. Dust with icing sugar to serve.

Thanks to our friends at Nordic Ware Australia for the recipe and photograph. View the original here. 

If using Queen Cinnamon Baking Paste, incorporate paste into wet ingredients.

Comments & Reviews

I gave this one spoon. It came out very watery after 50 minutes of baking. The amount of flour verse liquid ratio seemed low to me and now back in oven. I was excited since I made my own pumpkin puree for the first time. I did download the Pumpkin Bread recipe and lots of favorable reviews so will do that one this week. Many thanks and will be interested to seeing other’s comments.