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Pumpkin-spiced latte loaf cake

Pumpkin-spiced latte loaf cake


Who needs a coffee when you've got this pumpkin latte-inspired loaf cake? Subtly spiced and seriously moist, it's delightful with a cup of coffee or tea

  • Feeds 10 Feeds 10
  • Ready in 1 hour 45 minutes

Each serving contains

  • Energy
    1502kj 358kcal
  • Fat
    Med 24%
  • Saturates
    High 49%
  • Sugar
    Med 27%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 47g

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  • 300g pumpkin flesh (peeled weight), cubed
  • 2 tsp cinnamon
  • 1 tsp each mixed spice and ground ginger
  • 2 Co-op British medium free range eggs, lightly beaten
  • 180g Co-op unsalted butter, softened
  • 180g Co-op Fairtrade light brown soft sugar
  • 325g Co-op self raising flour
  • 2 tbsp cold espresso
  • 4 tbsp Fairtrade icing sugar
  • Pumpkin seeds, to serve


  1. Put the pumpkin in a pan of boiling water and cook for 20 mins, until very soft. Drain, allow to cool, then mash until completely smooth
  2. Mix in the spices and egg
  3. Preheat the oven to 180°C/fan 160°C/gas 4
  4. Grease and line a 900g loaf tin
  5. Beat the butter and sugar together until light and fluffy, then stir in the pumpkin mixture
  6. Sift over the flour and stir until combined, being careful not to overmix
  7. Spoon into the tin and bake for 1 hour, until risen and golden
  8. Allow to cool in the tin slightly before turning out to cool completely on a wire rack
  9. For the icing, mix the espresso with the icing sugar and drizzle over the cooled loaf, before sprinkling with the pumpkin seeds

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