Pumpkin Swirl Bread
Autumn time definitely calls for baking some pumpkin bread! This recipe is really easy, you can do it all by hand and it’s in the oven in about 15 minutes. Also this cake lasts really well too - it’s stays nice and tender for at least 3-5 days.
Jump to recipeAutumn time definitely calls for baking some pumpkin bread! This recipe is really easy, you can do it all by hand and it’s in the oven in about 15 minutes. Also this cake lasts really well too - it’s stays nice and tender for at least 3-5 days.
Why you’ll love this dish
- Easy - I love cakes that you can do by hand! This is a really simple and foolproof recipe.
- Quick - easy and quick usually come hand in hand, and this pumpkin swirl bread is ready to bake in 15 minutes.
What ingredients do you need for this dish (includes possible substitutions)?
Pumpkin puree: similar to banana bread, the pumpkin ensures the cake is moist and tender.
Vegetable/sunflower oil: any neutral tasting oil will work here.
Eggs: lets the cake rise and gives it structure!
Caster sugar: can be substituted with granulated sugar.
Plain flour: also known as ‘all purpose’ flour.
Baking powder and soda: helps the cake rise!
Spices: can be increased or decreased depending on your preference!
Cocoa powder: gives the swirl!
What to serve this with?
This is great served by itself with a cup of tea or coffee. If you want to make it into a dessert then it would be delicious warm with some whipped cream or ice cream.
Instructions
Heat the oven
Preheat oven to 180c/160c fan. Line a 2lb loaf tin with baking paper.
Mix together wet ingredients
In a large bowl, add the pumpkin puree, oil, eggs and 250g caster sugar. Whisk to fully combine.
Add the dry ingredients
Add the plain flour, flaky salt, baking powder, baking soda, ground cinnamon, ground ginger and mixed spice.
Add the cocoa
Divide the mixture evenly into two separate bowls. Mix the cocoa powder into one of the bowls.
Spoon in to the tin
Using 2 separate spoons, dollop the chocolate and pumpkin cake mixes into the tin alternately. Sprinkle over the 2 tbsp of caster sugar then place in the oven for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
FAQ
What’s the best way to store this dish?
Place in an airtight container and leave outside of the fridge. However if your kitchen is particularly hot (e.g. above 25 degrees for a large portion of the day), you may want to store it in the fridge.
Can this be frozen?
Absolutely! You can either freeze slices or the whole cake. Just make sure you wrap it really well in cling film.
If you’re looking for another cake, be sure to try out these recipes:
Pumpkin Swirl Bread
Autumn time definitely calls for baking some pumpkin bread! This recipe is really easy, you can do it all by hand and it’s in the oven in about 15 minutes. Also this cake lasts really well too - it’s stays nice and tender for at least 3-5 days.
Ingredients
- 250g pumpkin puree
- 240g vegetable/sunflower oil
- 3 medium eggs
- 250g + 2 tbsp caster sugar
- 230g plain flour
- 3/4 tsp flaky salt
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp mixed spice
- 2 tbsp cocoa powder
Method
- Preheat oven to 180c/160c fan. Line a 2lb loaf tin with baking paper.
- In a large bowl, add the pumpkin puree, oil, eggs and 250g caster sugar. Whisk to fully combine.
- Then, add the plain flour, flaky salt, baking powder, baking soda, ground cinnamon, ground ginger and mixed spice.
- Divide the mixture evenly into two separate bowls.
- Mix the cocoa powder into one of the bowls.
- Using 2 separate spoons, dollop the chocolate and pumpkin cake mixes into the tin alternately.
- Sprinkle over the 2 tbsp of caster sugar then place in the oven for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
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