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Pumpkin spiced loaf



300g self-raising flour

300g light muscovado sugar

3 tsp mixed spice

2 tsp bicarbonate of soda

175g sultanas

½ tsp salt

4 eggs, beaten

200g butter, melted

Zest 1 orange

1 tbsp orange juice

500g (peeled weight) pumpkin or butternut squash flesh, grated

Pumpkin seeds



  1. Heat oven to 180C/fan 160C/gas 4.
  2. Take a 30 x 20cm baking or small roasting tin with baking parchment, line and butter.
  3. Put the flour, sultanas sugar, spice, bicarbonate of soda and salt into a large bowl and stir to combine.
  4. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients until combined and lump-free then stir in the pumpkin.
  5. Pour the batter into the tin and bake for 20 mins.
  6. Sprinkle pumpkin seeds then continue baking for another 10 minutes or until golden and springy to the touch.