Home-made spiced pumpkin gingerbread

gingerbread loaf cake
Tuck into a slice of this deliciousness.

It’s hard to beat a loaf of warm home-made gingerbread and this scrumptious version is an absolute winner. This delicious recipe takes the traditional gingerbread and adds a pumpkin twist that also helps up the all-important moist factor. 

A hint of ginger and mixed spice take the dish to the next level and help create that cosy, comforting taste. Serve warm with lashings of butter and honey and enjoy!


  • 400g butternut pumpkin, peeled and seeded
  • 2 cups self-raising flour
  • 1 cup caster sugar
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 2 eggs
  • 1/2 cup vegetable oil 
  • 1/2 cup milk 


  1. Preheat oven to 180°C. Grease and line base of loaf pan (10cm x 21cm) with baking paper. 
  2. Steam pumpkin for 10 minutes. Set aside to cool slightly. 
  3. Transfer to small bowl and mash until smooth. 
  4. Meanwhile, combine flour, sugar, ginger and mixed spice in large bowl. 
  5. Whisk eggs, oil and milk in separate bowl. 
  6. Pour into flour mixture and add pumpkin. Use wooden spoon to stir until just combined.
  7. Pour into prepared pan and smooth the surface. 
  8. Bake for one hour.

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