Pumpkin loaf cake for Día de Muertos: an easy recipe to enjoy this autumn in Mexico

Ingredients

• Not specifiedPlain flour
• Not specifiedCornflour
• Not specifiedBaking powder
• Not specifiedSugar
• Not specifiedGround cinnamon
• Not specifiedButter
• Not specifiedPumpkin purée
• Not specifiedMilk
• 2Eggs
• Not specifiedVanilla essence
• A little; amount not specifiedMargarine, for greasing the tin

Instructions

1. 1

   Sift the dry ingredients

   Sift the flour, cornflour, baking powder, sugar and cinnamon into a bowl, passing them through a sieve to remove any larger particles.

2. 2

   Cream the butter

   In a separate bowl, beat the butter until soft and creamy.

3. 3

   Mix the wet ingredients

   Add the pumpkin purée, milk, eggs and vanilla essence to the butter. Stir until the mixture is smooth and combined.

4. 4

   Combine the mixtures

   Add the dry ingredients to the wet mixture and beat until evenly combined and no lumps remain.

5. 5

   Prepare the tin

   Grease a loaf tin with a little margarine and dust it with flour.

6. 6

   Bake the loaf

   Bake at 180°C for 45 minutes, or until the loaf has risen and its top is golden.

7. 7

   Turn out and serve

   Remove the loaf from the tin and serve with a glass of milk or a scoop of vanilla ice cream.

What is pumpkin loaf cake?

This is a sweet loaf cake made with pumpkin purée, cinnamon and the familiar baking staples of flour, eggs and butter. It is presented as an autumn alternative to pan de muerto, the traditional bread associated with Día de Muertos in Mexico.

The recipe pairs pumpkin's mellow flavour with cinnamon and vanilla. Baking it in a loaf tin makes it easy to slice and serve alongside a drink or dessert.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 5g protein, 43g carbs, 11g fat.

The flour, cornflour and sugar provide most of the carbohydrates, while butter and any ice cream served alongside contribute much of the fat. Eggs add some protein, with smaller contributions from the milk and flour. Pair a slice with milk and fruit for a more balanced snack; the recipe's missing ingredient quantities make the nutrition estimate especially approximate.

The ingredients that shape the loaf

Pumpkin purée: it brings the main autumnal flavour and moisture to the batter. Use smooth purée so it blends evenly.

Cinnamon and vanilla: these provide the warm, sweet aromas. The recipe gives no quantities for them, so the exact balance depends on the amounts used.

Flour and cornflour: both are sifted with the baking powder, sugar and cinnamon before they are mixed into the wet ingredients.

Cream the butter well

Soft butter is easier to beat until creamy, which helps it combine with the pumpkin mixture. If it is very firm, it may remain in small pieces rather than blending smoothly.

Add the pumpkin purée, milk, eggs and vanilla once the butter is creamy, then stir until the wet mixture looks even.

Bring the batter together

Dry ingredients: sift them first, then add them to the wet mixture. Beat only until the batter is even and the visible lumps have gone.

Consistency: the method does not specify what the batter should look like beyond being smooth and uniform. Avoid adding extra liquid or flour without a recipe quantity to guide you.

Bake until risen and golden

Bake the loaf at 180°C for 45 minutes, checking for a risen shape and a golden top. The recipe gives those visual cues but does not specify a skewer test.

Tin preparation: grease the loaf tin with margarine and dust it with flour before adding the batter. This helps the cake release more easily after baking.

How to serve it

The suggested accompaniments are a glass of milk or a scoop of vanilla ice cream. Let the loaf settle after turning it out so it is easier to slice.

For a simple autumn spread, serve slices as they are, with a hot drink or alongside the suggested milk or ice cream.

Recipe notes & tips

• Bring the butter to a soft consistency before beating it.
• Sift the dry ingredients through a sieve to break up larger particles.
• Stir the wet ingredients until they are smooth before adding the dry mixture.
• Grease and flour the loaf tin so the cake is easier to turn out.
• Use the golden, risen top as the recipe's stated visual cue for doneness.
• Serve with milk or vanilla ice cream, as suggested.

Variations

• Extra cinnamon: increase the cinnamon slightly for a more pronounced spice flavour.
• Vanilla finish: serve each slice with a little extra vanilla alongside it.
• Milk pairing: offer warm or cold milk with the loaf instead of ice cream.
• Ice-cream serving: add a scoop of vanilla ice cream when serving for a dessert-style portion.

Common mistakes to avoid

• Lumpy dry ingredients: sift the flour, cornflour, baking powder, sugar and cinnamon before mixing.
• Firm butter: let it soften enough to beat until creamy.
• Uneven wet mixture: stir the pumpkin, milk, eggs and vanilla into the butter until smooth.
• Lumps in the batter: beat the combined mixtures until no lumps remain, as directed.
• Cake sticking to the tin: grease it with margarine and dust it with flour before baking.
• Relying only on the timer: check that the loaf has risen and the top is golden after 45 minutes.

How to store

Once completely cool, keep the loaf in an airtight container at room temperature and eat within 2–3 days. Reheat a slice briefly in the microwave or in a low oven until warmed through.

Frequently asked questions