Baking with Elliott

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Loaf Cake

Pumpkin Bread | Pumpkin Loaf Cake

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This Pumpkin Loaf Cake is a simple autumn bake that puts pumpkin and warm spices firmly at the centre. Pumpkin purée gives the loaf a soft, moist texture and its characteristic colour, while a generous amount of pumpkin spice brings warmth and depth without needing any additional toppings or decoration.

Light brown sugar complements the pumpkin particularly well, adding a subtle caramel note alongside the sweetness of the granulated sugar. Cinnamon and the other warming spices in the pumpkin spice mix give the loaf its distinctly seasonal flavour, while the oil helps keep the crumb tender and moist.

The result is an uncomplicated pumpkin cake with a soft crumb, plenty of spice and a rich autumnal flavour. Served simply by the slice, this Pumpkin Loaf Cake is an easy way to make the most of pumpkin during the cooler months and works particularly well when you want something straightforward but still full of flavour.

Anyway, lets get started, shall we?

 

Ingredients

Pumpkin Loaf Cake

  • 90ml whole milk
  • 1 tsp white vinegar
  • 120ml flavourless oil
  • 320g pumpkin purée
  • 120g light brown sugar
  • 115g granulated sugar
  • 280g self-raising flour
  • 2¼ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • 2½ tsp pumpkin spice mix
  • ½ tsp salt

 

Method

Preheat your oven to 180°C/350°F and line a loaf tin with baking parchment.

Begin by combining the whole milk and white vinegar in a small jug. Give the mixture a quick stir, then set it aside while you prepare the remaining ingredients. This creates a simple buttermilk-style mixture to use in the cake batter.

Place the light brown sugar, granulated sugar, self-raising flour, baking powder, bicarbonate of soda, pumpkin spice mix and salt into a large mixing bowl. Mix everything together until the dry ingredients are evenly distributed.

Add the prepared milk mixture, flavourless oil and pumpkin purée to the dry ingredients. Mix until everything is thoroughly combined and you have a smooth, evenly coloured batter. The finished mixture should have a rich orange colour with visible flecks from the pumpkin and ground spices. Make sure to scrape around the sides and bottom of the bowl so that no pockets of dry ingredients remain.

Transfer the cake batter to the prepared loaf tin and gently level the surface, giving the tin a light jiggle if necessary to help the mixture settle evenly.

Place the loaf into the preheated oven and bake at 180°C/350°F for approximately 40–45 minutes, or until well risen and a cake tester or skewer inserted into the centre comes out clean.

Once baked, remove the loaf from the oven and allow it to cool completely.

Once cooled, slice the Pumpkin Loaf Cake into portions and serve.

Grapefruit and Mint Loaf Cake

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This Grapefruit and Mint Loaf Cake brings together sharp citrus, fresh herbs and a soft brown sugar sponge for a bake that feels bright, aromatic and a little unexpected. The grapefruit gives the loaf a clean, slightly bitter edge, while the mint adds freshness and keeps the overall flavour light and balanced.

Once baked, the cake is brushed generously with a grapefruit and mint drizzle, which adds extra moisture and reinforces the citrus flavour throughout the crumb. A smooth layer of vanilla Swiss meringue buttercream brings richness and contrast, while a swirl of grapefruit curd and a scattering of chopped mint finish the loaf with another fresh, zesty note.

The result is a loaf cake that feels polished enough for a special occasion but still simple enough to serve casually with tea or coffee.

Anyway, lets get started, shall we?

Ingredients

For the Cake

  • 320g self-raising flour
  • 270g light brown sugar
  • ¾ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • Zest of 1 large grapefruit
  • Pinch of salt
  • 350ml whole milk
  • 15ml white vinegar
  • 1 tsp vanilla extract
  • 90ml vegetable oil
  • 20g fresh mint, finely chopped

For the Grapefruit and Mint Drizzle

  • 100g fresh grapefruit juice
  • 100g granulated sugar
  • 10g fresh mint, finely chopped

 

For the Vanilla Swiss Meringue Buttercream

  • 100g egg whites
  • 225g granulated sugar
  • 315g unsalted butter, softened to room temperature
  • Pinch of salt
  • 1 tsp vanilla extract

For the Decoration

  • Grapefruit curd
  • Fresh mint, finely chopped

Method

Make the Grapefruit and Mint Loaf Cake

Before starting the recipe, take a few minutes to get everything prepared. Weigh out all of your ingredients, line a 2lb loaf tin with baking parchment and preheat your oven to 180°C/350°F.

Gather any equipment you will need, including a large mixing bowl, whisk and silicone spatula.

Pour the whole milk into a small bowl or jug and add the white vinegar. Mix briefly, then set aside for approximately 5–10 minutes. The mixture should begin to look slightly separated, which is exactly what you are looking for.

In a large mixing bowl, add the self-raising flour, light brown sugar, baking powder, bicarbonate of soda, grapefruit zest, salt and finely chopped mint.

Mix until the dry ingredients are evenly combined.

Add the prepared milk mixture, vegetable oil and vanilla extract.

Mix until the batter is smooth and no visible streaks of dry ingredients remain. Take care not to overmix, as this can affect the final texture of the cake.

Scrape down the sides and base of the bowl thoroughly with a silicone spatula to make sure everything has been evenly incorporated.

Transfer the batter into the prepared loaf tin and spread it into an even layer.

Bake in the preheated oven for approximately 45–50 minutes, or until the loaf is well risen and a skewer inserted into the centre comes out clean.

 

Make the Grapefruit and Mint Drizzle

While the cake is baking, prepare the drizzle.

Place the fresh grapefruit juice and granulated sugar into a small mixing bowl.

Whisk together until well combined.

Add the finely chopped mint and mix again until evenly distributed.

Set aside until the cake comes out of the oven.

 

Drizzle the Cake

As soon as the loaf is baked, remove it from the oven and leave it in the tin.

Using a skewer, poke small holes across the surface of the cake.

Generously brush or spoon the grapefruit and mint drizzle over the warm loaf, making sure it is distributed evenly across the surface.

Allow the drizzle to soak into the cake, then leave the loaf to cool completely before adding the buttercream.

 

Make the Vanilla Swiss Meringue Buttercream

While the cake is cooling, prepare the Swiss meringue buttercream.

Place a saucepan containing a small amount of water over a medium heat and bring it to a gentle simmer.

Set a clean, heatproof bowl over the saucepan, making sure the base of the bowl does not touch the water.

Add the egg whites and granulated sugar to the bowl and whisk continuously over the heat until the mixture reaches 71°C/160°F and the sugar has completely dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.

Whisk on high speed until the meringue forms glossy, stiff peaks and has cooled to approximately 22°C/72°F.

Gradually add the softened butter, one piece at a time, allowing each addition to become fully incorporated before adding the next.

Once all of the butter has been added and the buttercream is smooth and creamy, add the vanilla extract and a pinch of salt.

Mix until completely incorporated.

Decorate the Loaf Cake

Once the cake has cooled completely, spread the vanilla Swiss meringue buttercream generously over the top.

Use a cranked palette knife or the back of a spoon to smooth the buttercream or create soft swirls across the surface.

Spoon small amounts of grapefruit curd over the buttercream, then gently swirl it through using the tip of a palette knife or spoon.

Finish with a light scattering of freshly chopped mint.

Slice the loaf as thickly or thinly as you prefer and serve.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below. 

Banana, Coconut and Lime Loaf Cake

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This banana, coconut and lime loaf cake takes the richness of a classic banana loaf and gives it a fresher, more tropical finish with coconut and lime.

The ripe banana keeps the sponge soft and moist, while the coconut adds a subtle creaminess and the lime brings enough sharpness to balance the sweetness.

Finished with a smooth vanilla Swiss meringue buttercream and a little fresh lime zest, it is a simple but polished loaf cake with plenty of flavour and texture.

Anyway, let’s get started, shall we?

 

Ingredients

For the Cake

  • 90ml canned coconut milk
  • 1½ tsp white vinegar
  • 135ml vegetable oil
  • 1 tsp vanilla extract
  • ½ tsp coconut emulsion
  • 200g granulated sugar
  • 285g self-raising flour
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • Zest of 1 large lime
  • 3–4 large ripe bananas

For the Swiss Meringue Buttercream

  • 100g egg whites
  • 225g granulated sugar
  • 315g unsalted butter, softened to room temperature
  • Pinch of salt
  • 1 tsp vanilla extract

To Finish

  • Fresh lime zest

Method

Before starting the recipe, take a few minutes to get everything prepared. Weigh out all of your ingredients, line a 2lb loaf tin with baking parchment and preheat your oven to 180°C/350°F. Gather any equipment you will need, including a stand mixer or large mixing bowl and a silicone spatula.

Pour the coconut milk into a small bowl or jug and add the white vinegar. Mix briefly, then set aside while you prepare the remaining ingredients.

Add the self-raising flour, granulated sugar, bicarbonate of soda, salt and lime zest to the bowl of a stand mixer. Mix briefly to distribute the dry ingredients evenly.

Gradually add the vegetable oil, coconut milk mixture, vanilla extract and coconut emulsion, mixing between each addition. At this stage, the batter will be relatively thick, which is completely normal.

Mash the ripe bananas, then add them to the mixture. Continue mixing until evenly incorporated. As the banana works into the batter, the consistency will loosen and begin to resemble a more traditional banana bread mixture.

Scrape down the sides and base of the bowl thoroughly with a silicone spatula, paying particular attention to the bottom and outer edges where pockets of unmixed ingredients can sometimes collect. Mix briefly once more to ensure the batter is completely even.

Transfer the cake batter into the prepared loaf tin and spread it into an even layer.

Bake in the preheated oven for approximately 45–50 minutes, or until the loaf is well risen and a skewer inserted into the centre comes out clean.

Once baked, remove the loaf from the oven and allow it to cool in the tin briefly before transferring it to a wire rack. Leave the cake to cool completely before adding the buttercream.

Make the Swiss Meringue Buttercream

While the cake is cooling, prepare the Swiss meringue buttercream.

Place a saucepan containing a small amount of water over a medium heat and bring it to a gentle simmer. Set a clean, heatproof bowl over the saucepan, making sure the base of the bowl does not touch the water.

Add the egg whites and granulated sugar to the bowl and whisk continuously over the heat until the mixture reaches 71°C/160°F and the sugar has completely dissolved.

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the meringue forms glossy, stiff peaks and has cooled to approximately 22°C/72°F.

Gradually add the softened butter, one piece at a time, allowing each addition to become fully incorporated before adding the next.

Once all of the butter has been added and the buttercream is smooth and creamy, add the vanilla extract and a pinch of salt. Mix until evenly incorporated.

Decorate the Loaf Cake

Once the banana, coconut and lime loaf cake is completely cool, spoon the Swiss meringue buttercream over the top.

Spread the buttercream across the surface using a cranked palette knife or the back of a spoon. You can keep the finish smooth and neat or create a little more texture, depending on the look you prefer.

Finish with a generous grating of fresh lime zest to bring a little extra colour and citrus aroma to the cake.

Slice into generous portions and, if you like, serve with a fresh lime wedge alongside.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below. 

Banana and Peanut Butter Loaf Cake

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Banana and peanut butter are a classic pairing, and this easy loaf cake brings the two flavours together perfectly. The soft and moist banana sponge is naturally sweet, full of ripe banana flavour and made without eggs, making it a wonderfully simple bake for using up any overripe bananas.

Once completely cooled, the loaf is topped with a generous layer of smooth peanut butter buttercream and finished with chopped peanuts for a little extra flavour and crunch. Serve it in thick slices for an indulgent afternoon treat, or cut it into smaller pieces when sharing with friends and family.

Anyway, lets get started, shall we?

 

 

Ingredients

For the Banana Loaf Cake

90ml plant-based milk
1½ tsp white vinegar
135ml vegetable oil
1 tsp vanilla extract
200g granulated sugar
285g self-raising flour
1 tsp bicarbonate of soda
½ tsp salt
3–4 large, very ripe bananas, peeled and mashed

For the Decoration

Peanut butter buttercream
Chopped or whole peanuts

 

Method

Before beginning the recipe, prepare your workspace and accurately weigh all of the ingredients. Line a 2lb loaf tin with baking parchment and preheat the oven to 180°C/350°F.

Gather any equipment you will need, including a large mixing bowl, a jug, a whisk and a silicone spatula.

Pour the plant-based milk into a small jug and add the white vinegar. Stir briefly to combine, then set the mixture aside for 5–10 minutes. It may begin to look slightly separated during this time, but this is completely normal.

Place the self-raising flour, granulated sugar, bicarbonate of soda and salt into a large mixing bowl. Whisk together until evenly combined, breaking up any lumps of sugar as you go.

Gradually add the vegetable oil, prepared milk mixture and vanilla extract to the dry ingredients. Mix until the ingredients begin to come together. The batter will be fairly thick at this stage.

Add the mashed bananas and gently mix until evenly incorporated. The bananas will add moisture to the mixture and loosen the consistency of the batter. For the best flavour and texture, use bananas that are very ripe and heavily speckled.

Scrape down the sides and base of the bowl with a silicone spatula, making sure there are no pockets of flour or other unincorporated ingredients remaining. Mix only until the batter is smooth and evenly combined, taking care not to overmix.

Transfer the batter to the prepared loaf tin and spread it into an even layer. Smooth the surface with a spatula.

Bake in the preheated oven for 45–50 minutes, or until the loaf is well risen and a skewer inserted into the centre comes out clean. If the top begins to brown too quickly, loosely cover the loaf with a sheet of foil for the remainder of the baking time.

Allow the loaf to cool in the tin for approximately 10–15 minutes before carefully transferring it to a wire rack. Leave it to cool completely before decorating.

Once cooled, spread or pipe the peanut butter buttercream generously over the top of the loaf. Finish with a scattering of chopped or whole peanuts for additional flavour and texture.

Slice the loaf into generous wedges or smaller portions before serving and enjoy.

Wholemeal Lemon Drizzle Loaf Cake

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Bright, zesty and wonderfully simple to make, this wholemeal lemon drizzle loaf cake is a wholesome twist on a classic favourite. The wholemeal flour gives the sponge a slightly deeper flavour and a soft, hearty texture, while fresh lemon zest keeps it light and fragrant.

Once baked, the warm loaf is soaked with a sharp lemon drizzle, adding plenty of citrus flavour and a delicate sugary crust. It is an easy, everyday cake that works just as well with an afternoon cup of tea as it does served as a simple dessert.

Anyway, let’s get started, shall we?

 

Ingredients

For the Cake

350ml milk
15ml white vinegar
1 tsp vanilla extract
90ml vegetable oil
320g wholemeal flour
270g light brown sugar
Zest of 2 lemons, reserving the juice
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt

For the Lemon Drizzle

Juice of 2 lemons
An equal weight of granulated sugar

 

 

Method

Before beginning the recipe, prepare your workspace and accurately weigh all of the ingredients. Line a 2lb loaf tin with baking parchment and preheat the oven to 180°C/350°F.

Gather any equipment you will need, including a large mixing bowl, a whisk and a silicone spatula.

Begin by making a simple buttermilk substitute. Pour the milk into a jug, add the white vinegar and whisk briefly to combine. Set aside for 5–10 minutes, or until the mixture appears slightly thickened or separated. This is completely normal and indicates that it is ready to use.

Meanwhile, place the wholemeal flour, light brown sugar, lemon zest, baking powder, bicarbonate of soda and salt into a large mixing bowl. Whisk together until evenly combined, breaking up any lumps of sugar as you go.

Add the prepared buttermilk, vegetable oil and vanilla extract to the dry ingredients.

Mix gently until everything is fully incorporated and no visible pockets of flour remain. Take care not to overmix, as this may result in a denser texture once baked.

Transfer the cake batter to the prepared loaf tin and smooth the surface with a spatula.

Bake in the preheated oven for 45–50 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean.

While the cake is baking, prepare the lemon drizzle. Weigh the reserved lemon juice, then add an equal weight of granulated sugar. Stir together until combined. The sugar does not need to dissolve completely.

Once the cake has finished baking, leave it in the tin and prick the surface all over with a skewer.

Slowly spoon the lemon drizzle over the warm cake, allowing it to soak into the sponge.

Leave the cake to cool completely in the tin before carefully lifting it out and slicing.

Serve and enjoy.

Matcha Banana Loaf Cake

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This Matcha Banana Loaf Cake is a beautifully balanced bake that combines the earthy richness of matcha with the natural sweetness of ripe bananas.

Soft, moist, and packed with flavour, the loaf features a tender banana and matcha sponge topped with a whole caramelised banana for extra texture and visual appeal. The subtle bitterness of the matcha perfectly complements the sweetness of the banana, creating a loaf that feels both comforting and sophisticated.

Perfect served with coffee or tea, this unique twist on a classic banana loaf is ideal for matcha lovers looking for an easy yet elegant bake.

Anyway, lets get started, shall we?

Ingredients

90ml alternative milk

1½ tsp white vinegar

135ml vegetable oil

1 tsp vanilla extract

200g granulated sugar

285g self-raising flour

1 tsp bicarbonate of soda

½ tsp salt

3–4 large ripe bananas (plus 1 extra for on top).

Matcha powder

Lemon juice (just to brush over the top of the banana, pre-baking).

Method

Before beginning the recipe, prepare your ingredients and equipment. Preheat the oven to 180°C (350°F) and line a 2lb loaf tin with parchment paper. Accurately weigh all ingredients and have any equipment ready, including mixing bowls, a stand mixer or whisk, and a silicone spatula.

In a small bowl or jug, combine the alternative milk and white vinegar. Stir briefly, then leave to stand for several minutes to create a homemade buttermilk substitute.

In the bowl of a stand mixer, or a large mixing bowl, combine the self-raising flour, granulated sugar, matcha powder, bicarbonate of soda, and salt. Mix well until evenly incorporated.

Gradually add the vegetable oil, prepared milk mixture, and vanilla extract, mixing until combined. The batter will appear relatively thick at this stage.

Mash the ripe bananas and add them to the mixture. The riper the bananas, the sweeter and more flavourful the loaf will be. Continue mixing until a smooth batter forms, similar in consistency to a traditional banana loaf batter.

Using a silicone spatula, scrape down the sides and base of the bowl thoroughly to ensure all ingredients are fully incorporated.

Transfer the batter into the prepared loaf tin and smooth the surface evenly.

Slice a whole banana in half lengthways and place it on top of the batter. Lightly brush the banana with lemon juice to help prevent excessive browning during baking.

Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the centre comes out clean.

Allow the loaf to cool in the tin for several minutes before transferring to a wire rack to cool completely.

Once cooled, slice into generous wedges or thinner slices and serve as desired.

Egg Free Carrot Loaf Cake

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There’s something timeless about a beautifully baked carrot cake – warmly spiced, naturally sweet, and irresistibly moist.

This egg-free carrot cake loaf offers all the classic flavour and texture you’d expect, while remaining wonderfully soft and tender thanks to a simple buttermilk substitute.

Studded with finely grated carrots, crunchy walnuts, and juicy raisins, each slice delivers a perfect balance of sweetness and depth. Finished with a creamy, tangy cream cheese icing, this loaf is both comforting and indulgent-ideal for sharing, gifting or enjoying with a cup of tea.

Anyway, lets get started, shall we?