Home > Recipes > Loaf cake recipes > Pumpkin, poppy seed and lemon loaf

Pumpkin, poppy seed and lemon loaf

Published: 31 Oct 04
Updated: 18 Mar 24

This moist, moreish pumpkin, poppy seed and lemon loaf is a lovely autumnal teatime treat. It’s also a great way to sneak more fruit and veg into your children’s diets!

For another autumnal bake, try our sticky toffee pumpkin cupcakes.

Easy
November 2004

Test kitchen approved

for lots of people
Ready in just over 1 hour

This moist, moreish pumpkin, poppy seed and lemon loaf is a lovely autumnal teatime treat. It’s also a great way to sneak more fruit and veg into your children’s diets!

For another autumnal bake, try our sticky toffee pumpkin cupcakes.

Vegetarian recipes

Nutrition: per serving

Calories: 189
Fat: 6.69g (3.1g saturated)
Protein: 3.38g
Carbohydrates: 30.7g (16.6g sugar)
Salt: 0.36g

Save recipe

Save

Save recipe Print

Rate

Ingredients

225g peeled and deseeded pumpkin or butternut squash, cubed
4 tbsp full fat milk
1 large egg
175g self-raising flour
½ tsp baking powder
¼ tsp bicarbonate of soda
150g caster sugar
1½ tsp mixed spice
½ tsp grated nutmeg
50g unsalted butter, cut into small pieces
2 tbsp poppy seeds
Grated zest of 1 small lemon

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper or greaseproof paper, then grease well once more. Cook the pumpkin in boiling water for 10-15 minutes, until tender. Drain well and leave until the steam dies down, then blend to a smooth purée in a food processor. Scoop into a mixing bowl and mix in 3 tablespoons milk and the egg.
Sift the flour, baking powder, bicarbonate of soda, sugar, mixed spice, nutmeg and seasoning into the cleaned bowl of the food processor. Add the butter and process until the mix looks like fine breadcrumbs. Add to the purée and stir until just mixed, adding the remaining milk if the mixture seems dry. Stir in the poppy seeds and grated lemon zest. Spoon the mix into the loaf tin and bake for 45 minutes until well risen and golden.
Remove the cake from the tin and cool on a wire rack. Remove the paper and serve cut into slices.