Pumpkin Week: Pumpkin Spice Bundt Cake with Maple Cinnamon Glaze


This week I am giving you Pumpkin Week on the blog. I bought one humble £1.50 pumpkin and got 4 amazing bakes out of it so I had no choice really but to devote a week of posts to it. It didn't feel right to separate them and I wanted to show you just how much you can get out of one pumpkin. It breaks my little British heart that pumpkin is so undervalued here. You can't get it canned unless you're willing to fork out £2.99 + P&P or trek to Waitrose for a can of Libby's. I was surprised at how simple it was to puree my own though. I've actually spent my Sunday afternoon roasting and pureeing pumpkins to freeze in portions for the future. Halloween might have passed but if you can still get hold of a pumpkin you can make some fantastic things. Just put 'pumpkin' in the search engine on Foodgawker and you'll be amazed at how much you can do. 

I'm just putting this out there, pumpkin makes THE BEST BREAD EVER. I mean, I thought banana bread was good but pumpkin is just amazing. It does make me want to smother every slice with butter though. I made 2 bundts out of the one pumpkin, altering the ingredients slightly the 2nd time and it came out a little better. I hadn't used my bundt tin in a while and I decided, rather than make a loaf cake, I'd put the mix in there.

I had a visit home this weekend to see my family. I taking the train home and that quiet time to myself as the carriage trundle along. I passed the time rediscovering a love for McFly on Spotify and reading through a pile of food magazines. It was lovely to have that time to sit and do nothing until the train pulled in to Chesterfield station.

I also got to tag along with my parents on a trip to Costco this afternoon. I love going to Costco. I always manage to come home with something that I didn't really need to bought because I could get 5 times as much for half the price. It appeals to the bargain hunter in me. Today I hauled a whole salmon and 12 chicken breasts onto the train back because I could fill the freezer with them portioned into sandwich bags. And all because I love a bargain. That, and giant pallets full of oreos and dowe egberts.

 The maple cinnamon glaze is wonderful poured over the top and makes it a little more special than your average pumpkin bread. This is super super easy to make. You just mix all the liquids together with the sugar and then mix in the flour and spices. et voila!

Pumpkin Spice Bundt with Maple Cinnamon Glaze
(Recipe adapted from Cannella Vita)


425g pumpkin puree
4 eggs
200ml vegetable oil
140ml water
300g caster sugar
300g light brown sugar
500g plain flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

for the maple cinnamon glaze:
170g icing sugar
1/2 teaspoon cinnamon
2 tablespoons maple syrup
2 tablespoons whole milk


  1. Preheat oven to 175 C/350 F. Grease and flour a bundt tin (or alternatively, 3 loaf tins).
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugars until well blended. 
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared tin.
  4. Bake for about 50 minutes in the preheated oven. The cake will be done when toothpick inserted in center comes out clean. Leave to cool and prepare the glaze.
  5. For the glaze, mix up the icing sugar, cinnamon, maple syrup and milk until smooth. Pour around the top of the bundt and let it run down the sides.