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.

    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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