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Pumpkin spice loaf cake

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Servings: 20 slices
Author: Becca Heyes


  • 5 egg whites
  • 500 g caster sugar (~ 2 1/2 cups)
  • 150 ml oil (~ 1/2 cup)
  • 425 g tin of pumpkin (~ 15 oz)
  • 150 ml skimmed milk (~ 1/2 cup)
  • 450 g plain flour (~ 3 1/2 cups)
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves


  • Preheat the oven to 180°C (Gas Mark 4 / 350°F).
  • Add the egg whites, caster sugar, oil, tinned pumpkin, and milk to a mixer, and mix well to combine (if you don't have a mixer, just whisk lightly by hand). Add the flour, baking powder and bicarbonate of soda, along with all of the spices, and mix again to combine.
  • Divide the mixture evenly into two lightly greased loaf tins. Place the tins onto a baking sheet, and into the oven. Bake for around 1 hour, or until the cakes are slightly crispy on top, and a toothpick inserted into the centre comes out clean.
  • Allow the cakes to cool for 5-10 minutes, then turn them out of the tin, and allow them to finish cooling on a rack.