- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
Sweet spices make this pumpkin and blueberry loaf cake extra delicious.
- Serves12
- Cook time1 hour 15 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 2 cups (300g) self-raising flour
- 1 cup (220g) brown sugar
- 2 cups (300g) coarsely grated Kent pumpkin
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp bicarbonate of soda
- 1 cup (250ml) vegetable oil
- 3 Coles Australian Free Range Eggs
- 125g fresh or frozen blueberries
- Crème fraîche, to serve
Walnut streusel topping
- 1/2 cup (75g) plain flour
- 1 tsp ground cinnamon
- 1/4 cup (55g) brown sugar
- 40g butter, chopped
- 1/3 cup (35g) coarsely chopped walnuts
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease the base and sides of a 10cm x 24cm loaf pan and line with baking paper, allowing sides to overhang.
Step 2
Combine the flour, sugar, pumpkin, cinnamon, cardamom and bicarbonate of soda in a large bowl. Add the oil and eggs and stir to combine. Add half the blueberries and stir to combine. Pour into the prepared pan and sprinkle with the remaining blueberries.
Step 3
To make the walnut streusel topping, combine the flour, cinnamon and sugar in a small bowl. Add the butter and use your fingertips to rub the butter into the mixture. Stir in the walnut. Sprinkle evenly over the top of the cake.
Step 4
Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins to cool slightly before turning onto a wire rack to cool completely.
Step 5
Serve warm or at room temperature with crème fraîche.
Recipe tip
COOK. STORE. SAVE.
Turn pumpkin skins into chips. Spray with oil, then bake until crisp.
Pumpkin and blueberry loaf cake
- Serves12
- Cook time1 hour 15 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 2 cups (300g) self-raising flour
- 1 cup (220g) brown sugar
- 2 cups (300g) coarsely grated Kent pumpkin
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp bicarbonate of soda
- 1 cup (250ml) vegetable oil
- 3 Coles Australian Free Range Eggs
- 125g fresh or frozen blueberries
- Crème fraîche, to serve
Walnut streusel topping
- 1/2 cup (75g) plain flour
- 1 tsp ground cinnamon
- 1/4 cup (55g) brown sugar
- 40g butter, chopped
- 1/3 cup (35g) coarsely chopped walnuts
Description
Sweet spices make this pumpkin and blueberry loaf cake extra delicious.
Method
Step 1
Preheat oven to 180°C. Grease the base and sides of a 10cm x 24cm loaf pan and line with baking paper, allowing sides to overhang.
Step 2
Combine the flour, sugar, pumpkin, cinnamon, cardamom and bicarbonate of soda in a large bowl. Add the oil and eggs and stir to combine. Add half the blueberries and stir to combine. Pour into the prepared pan and sprinkle with the remaining blueberries.
Step 3
To make the walnut streusel topping, combine the flour, cinnamon and sugar in a small bowl. Add the butter and use your fingertips to rub the butter into the mixture. Stir in the walnut. Sprinkle evenly over the top of the cake.
Step 4
Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins to cool slightly before turning onto a wire rack to cool completely.
Step 5
Serve warm or at room temperature with crème fraîche.