Pumpkin Bread

Pumpkin Bread


24 people made this

About this recipe: This pumpkin bread is lightly spiced, deliciously moist and has walnuts dotted throughout. Serve thickly sliced with a cup of tea or coffee. This pumpkin bread is also freezer friendly.

Noel P

Makes: 3 20x10cm loaves

  • 400g caster sugar
  • 275g light brown soft sugar
  • 250ml walnut oil
  • 825g pumpkin puree
  • 4 eggs
  • 585g plain flour
  • 1 tablespoon bicarbonate of soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons salt
  • 125ml cream sherry
  • 175g walnuts, chopped

Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

  1. Preheat oven to 180 C / Gas 4. Lightly grease three 20x10cm loaf tins.
  2. In a large bowl, beat together caster sugar, light brown soft sugar and oil. Stir in the pumpkin. Mix in the eggs one at a time, beating well with each addition.
  3. In a separate bowl, sieve together flour, bicarbonate of soda, cinnamon, cloves, coriander and salt. Stir dry ingredients into pumpkin mixture until smooth. Stir in cream sherry. Beat until thoroughly blended, 1 to 2 minutes. Fold in walnuts. Spoon batter into the prepared tins, filling no more than three quarters full.
  4. Bake in preheated oven until a skewer inserted into centre of a loaf comes out clean, about 65 minutes. Let stand 5 minutes in tins before turn out onto wire racks to cool completely. Can be kept at room temperature for 4 days or frozen.


Pumpkin puree can be purchased online.

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