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walnut loaf with celeriac and pumpkin seeds

Walnut loaf with celeriac and pumpkin seeds

Mandy Mazliah
An unusual recipe for walnut loaf cake with celeriac and pumpkin seeds. This is a great way to use up your root vegetables and has a deep and earthy flavour.
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Prep Time 15 mins
Cook Time 1 hr
Resting time 10 mins
Total Time 1 hr 15 mins
Course Cake
Cuisine British
Servings 20


  • 3 large eggs
  • 275 ml sunflower oil
  • 350 g caster sugar
  • 350 g grated celeriac
  • 165 g plain flour
  • 165 g buckwheat flour
  • 1 tsp baking powder
  • 2 tsp bicarbonate of soda
  • 1 tbsp ground cinnamon
  • 175 g sultanas
  • 125 g walnuts, chopped
  • 25 g pumpkin seeds


  • Preheat the oven to 180°C(fan)200°C/gas mark 6. Grease and base line two 900g (2lb) loaf tins with greaseproof paper.
  • Measure all of the ingredients into a large mixing bowl and stir well to combine. Pour half into each prepared tin.
  • Bake in the pre-heated oven for one hour until the loaves are firm and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out and leaving to cool completely on a wire rack.
Keyword walnut loaf
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