Squidgy pumpkin & ginger loaf

Squidgy pumpkin & ginger loaf

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(8 ratings)

Prep: 15 mins Cook: 1 hr


Cuts into 10-12 slices
Use up your Halloween pumpkin leftovers in this dense, sticky loaf cake which pairs the sweet earthiness of squash with warming ginger

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal256
  • fat8g
  • saturates5g
  • carbs41g
  • sugars27g
  • fibre1g
  • protein4g
  • salt0.7g


  • 250g chunk of pumpkin or squash flesh (the scoopings from your Halloween pumpkin are perfect)



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 50g black treacle
  • 140g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 140g light soft brown sugar
  • 100ml semi-skimmed milk
  • 100g cold butter, diced, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 225g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tbsp ground ginger
  • 2 tsp mixed spice
  • 2 medium eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 8-10 chunks crystallised ginger, thinly sliced


  1. Put the pumpkin or squash in a microwave- proof bowl with a dribble of water. Cover with cling film, pierce with a couple of holes and cook in a microwave on High for 5-10 mins, or until the pumpkin is soft and mashable. Drain off the water and mash until smooth. Put the treacle, syrup, sugar and milk in a pan and heat gently until the sugar has dissolved.

  2. Heat oven to 180C/160C fan/gas 4. Grease and line a 900g loaf tin with a strip of baking parchment. Sift the flour, bicarb, spices and a pinch of salt into a bowl together. Tip in the diced butter and rub with your fingertips until no big lumps remain.

  3. Whisk the mash and the egg into the lukewarm syrupy mixture, then stir everything into the dry ingredients. Pour the batter into the prepared tin, scatter with most of the crystallised ginger and bake for 45 mins until a skewer poked into the centre comes out with just moist crumbs attached. Scatter over the remaining sliced ginger to stick, then cool in the tin. This cake tastes delicious once thoroughly cooled and sliced, but even better if wrapped in parchment and foil, and left for a couple of days to mature. Perfect with a cuppa, smeared with some butter.

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Comments, questions and tips

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15th Nov, 2017
This is absolutely delicious! Easy to make and popular with all the family, including those who say they don't like pumpkin!
25th Nov, 2016
Delicious. I used ftozrn pumpkin puree which I defrosted then drained off the excess water before adding it to the mixture. I think this might make the mixture thicker and my cake did not overflow as other reviewers found.
Janice Bowman
16th Sep, 2016
First time made this and it turned out perfect,moist spicy and with melting texture from pumpkin great for winter evenings. Would make again for sure.
8th Apr, 2015
Made this a few times now - it's deliciously moist. All the family loved it. I added a little extra ginger as we like our cakes very gingery. It overflowed my loaf tin the first time I made it, so the second time I made the same mixture but divided it between two loaf tins - this worked well.
26th Dec, 2014
This has just come out of my oven. Made the kitchen smell delish. My loaf overflew (?) its tin as well, but that's okay, I got to sample the goods without damaging the structure. +++++++++++++++ This was fantastic. The notes are right, it tastes even better the next day. Toasted, even even better! Note to Americans (like me): it's worth finding the golden syrup, and it's worth the price. I think if I had made it with corn syrup it would'nt've had the depth of flavor that the golden syrup produced. Very, um, I guess I would say British, tasting. Here in Boston I think it was about $5. Then you'll have it on hand for all the other BBC Good Food recipes that call for it. I used a can of pumpkin puree and it was fine. Also, black treacle is molasses. Probably the unsulphered kind is best for this.
Frantic Flapjack
18th Nov, 2014
Although I used a 900g loaf tin, the mixture came over the top of the tin. It was very full when I put it into the oven. It's about 5 days later now and it's still very moist. My husband really likes it but I'm not sure I will make this again.
10th Nov, 2014
Delicious! Cooked for 45 mins as per timings in good food magazine, delicious and moist. Kids have no idea there is pumpkin in there......!
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