Pumpkin Spice Loaf


This pumpkin loaf is the perfect indulgence to accompany a cup of coffee on a cold, dreary afternoon. Made with wheat flour, a little maple syrup, rapeseed oil and dark chocolate it is a slightly healthier alternative to normal pumpkin loaf but I can promise it does not sacrifice on flavour! Whipped up in one bowl, this loaf is great to pack for an afternoon snack when the 3pm munchies hit.


Pumpkin Spice Loaf 

Serves: 10

Time: 1hr 20



1 400g tin of pumpkin (make sure it is pure pumpkin!)

2 eggs

1/3 cup rapeseed oil (or melted coconut)

1/3 cup maple syrup or honey

1 3/4 cup wholewheat flour

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp all-spice

1/2 cup additions: chocolate chips, nuts etc




1. Preheat your oven to 180c (160 fan, 325 Fahrenheit)

2. In a large bowl, whisk the oil, maple syrup and eggs together

3. Stir in the pumpkin

4.Add in the vanilla, spices, baking soda and salt

5. Slowly fold in the flour

6. Fold in any extras 

9. Spoon in to a greased loaf tin

10. Bake for 50min - 1hr until a toothpick inserted comes out clean

11. Allow to cool then slice and enjoy!!