Spiced Pumpkin & Walnut Tea Loaf
Home » COOK » Recipes » Baking » Bread »Welcome to Day 8 of Crafty October – a month of Halloween ideas at The Purple Pumpkin Blog! Don’t forget to check out last year’s ideas if you need more inspiration.
I’ve been baking today! Fresh out of the oven is this deliciously moist Spiced Pumpkin and Walnut Tea Loaf.
I found this recipe in a magazine and tweaked it a little bit. The original had coconut flakes in it, and I knew my husband wouldn’t abide that! I added in some sultanas in, instead. You can’t taste the coconut milk, (my husband will be pleased to hear!) I took a chance in baking with that ingredient – I wasn’t sure what I could replace that with! I imagine it helps with keeping this bake moist.
It was really easy to put together – I didn’t even need to use a mixer – just add the wet ingredients to the dry ingredients and stir till just incorporated. You could also switch out the nuts and dried fruit for others – I bet dried cranberries would work really well in this.
I used canned puréed pumpkin – which, you can now buy in the UK! I’ve spied it in Tesco for £2.00 a can – eek! Or in Aldi at 89p – bargain! That’s where I stocked up! Of course, you can just steam and purée a pumpkin instead, you’ll need more than the stated amount as it does reduce when cooking.
Why not give this easy bake a try – goes so lovely with a cuppa mid afternoon!
For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.
Spiced Pumpkin & Walnut Tea Loaf
Ingredients
- 60 g chopped walnuts
- 225 g plain flour
- 225 g dark brown sugar
- 70 g caster sugar
- ¾ tsp bicarbonate of soda
- ¾ tsp salt
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 200 g canned pumpkin purée
- 100 g unsalted butter melted
- 75 ml coconut milk
- 50 g sultanas
Instructions
- Preheat the oven to 180C/Gas 4.
- Spread the walnuts out on a baking sheet and toast for 8-10 minutes. Set aside to cool.
- In a mixing bowl, stir together the flour, brown sugar, caster sugar, bicarbonate of soda, salt, nutmeg and cinnamon.
- Add the pumpkin purée, melted butter and coconut milk. Stir everything together until incorporated.
- Fold in the toasted walnuts and sultanas.
- Pour the mixture into a 1lb loaf tin.
- Bake for 1hr 15 minutes or until a skewer comes out clean.
- Cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Brenda Heads
January 22, 2014 @ 10:00 pm
I like the look of this cake, but cannot believe that you can buy canned puréed pumpkin. I will look in Aldi next time I am shopping there.
Michelle Ordever
January 22, 2014 @ 10:14 pm
It may well be seasonal…I definitely bought it there, and in Tesco too. Can’t say I’ve looked recently though, so you may have to wait till the autumn again -_- I did stock up though, love pumpkin recipes!
Emma H
January 20, 2014 @ 10:44 pm
This recipe looks great, pumpkin cake is one of my favorites and I can’t wait to give this a go.
Michelle Ordever
January 21, 2014 @ 11:13 am
If you love pumpkin cake, I’m sure you’re going to love this!
Hayley Wells
January 20, 2014 @ 1:47 pm
This sounds scrumptious, al of my favourite flavours together! This is top of my to make list! xx
Michelle Ordever
January 20, 2014 @ 3:29 pm
Not gonna lie – it’s truly scrumptious! Just looking at the photos reminds me how lovely it was! xx
tabbaz
January 20, 2014 @ 1:23 pm
I really like the sound of this – will give it a go – thank you
Michelle Ordever
January 20, 2014 @ 3:28 pm
It’s delicious! enjoy!
tabbaz
January 20, 2014 @ 9:04 pm
Will let you know how I get on :)