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Spiced Pumpkin Loaf with Walnut Streusel

  • 1 hr 10 mins Cooking


½ raw pumpkin, skin on and deseeded
125g Lewis Road Creamery butter, room temperature
200g soft brown sugar
2 eggs
2 tsp vanilla extract
300g plain flour
3 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt

Walnut Streusel
½ Cup walnuts, chopped
¼ Cup brown sugar
⅓ Cup plain flour
2 tbsp Lewis Road Creamery butter
¾ tsp ground cinnamon
⅛ tsp salt


  • 1

    Preheat oven to 180°C and line a tray with baking paper.

  • 2

    Arrange the pumpkin half,t-side down on the tray and bake until it can be easily pierced with a fork (about 30 – 45 minutes).

  • 3

    Scrape out the flesh into a bowl or food processor, discarding the skin and puree until smooth.

  • 4

    You will need 1 cup of pumpkin puree, anything left over can be frozen.

  • 5

    Reduce the oven down to 160°C.

  • 6

    Grease and line a 23 x 10cm loaf tin with baking paper.

  • 7

    Using an electric mixer with paddle attachment or hand-held mixer, cream the butter and brown sugar until light and fluffy.

  • 8

    Add the eggs one at a time, mixing well in between each addition.

  • 9

    Finally add the vanilla and mix to combine.

  • 10

    Sift the flour, ground ginger, ground cinnamon, ground nutmeg, baking powder, bicarbonate of soda and salt together.

  • 11

    Add half the dry ingredients and mix, then add half the pumpkin puree and fold through.

  • 12

    Repeat with the remaining mixture and fold together until well combined.

  • 13

    Tip into the prepared tin.

  • 14

    Make the streusel by putting all the ingredients into a bowl and rubbing the butter through with your fingertips then spread on top of the loaf.

  • 15

    Bake for 1 hour 10 minutes or until cooked. Cool in tin for 10 minutes before turning on to a wire rack to cool.

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