Coconut and Pumpkin Loafy Loaf

Oooh Autumn you do spoil me with your gifts of apples, squashe and pumpkins, everything covered in cinnamon, ginger, nutmeg and cloves it is by far the best time of year. That and it’s hat weather and i love a good hat.

I have been looking for a good recipe for pumpkin loaf for a little while, most of them end up tasting like the sort of filth you pay for in Starbucks, over sweet, over stodgy and not wholesome whatsoever. Step up Mr Simon Rimmer from Sunday Brunch fame with a fantastic take on the American obsession with sticking pumpkin in everything! In fairness, the pumpkin doesn’t bring a lot to the table apart from moistness, the flavour is all in the traditional pumpkin spicing which includes cinnamon, nutmeg, ginger and sugar. If you can’t get hold of pumpkin (though in the run up to Halloween, if you can’t i can only imagine you live in a hole somewhere, congrats on getting online to read this post you hermit) you can use butternut squash for the same effect. The coconut gives it a little something else too and really helps give it a more interesting texture but you can leave it out if you want to.

Another lot of pictures missing and no Instagram upload to poach, this is Simon Rimmer’s cake from BBC Good Food

This recipe should make one loaf but i have two 1.5lb loaf tins so opted for smaller loaves but twice as many (it freezes well if you wrap it up good and proper. I topped mine with some leftover cream cheese frosting which isn’t too overpowering but have also been eating it plain with a good spread of apple butter, which is easy to make and hard to buy. Otherwise, try marmalade or chocolate spread.

You will need

600g/1lb 5oz pumpkin, peeled, seeds removed, cubed
1 tbsp olive oil
100g/3½oz unsalted butter
300g/10½oz soft light brown sugar
2 free-range eggs
500g/1lb 2oz self-raising flour
½ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp each ground ginger, cloves and nutmeg
50g/2oz desiccated coconut


Preheat the oven to 100C/210F/Gas ¼. Grease and line a 900g/2lb loaf tin.

Place the pumpkin in a roasting tray and drizzle with the olive oil. Cover with foil and roast for 25 minutes. Remove from the roasting tray and set aside to cool. Blend the pumpkin in a food processor until smooth.

Increase the oven to 180C/350F/Gas mark 4.

Cream the butter and sugar until light and fluffy. Add the eggs and pumpkin and stir until well combined.

Stir in all the dry ingredients and place the mixture into the loaf tin. Bake for 50 minutes. Remove the tin from the oven. Once cool remove the loaf from the tin.

Sprinkle with icing sugar and cinnamon, slice

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