About this recipe:A deliciously moist pumpkin loaf, which is studded with chopped walnuts. If you don't like walnuts, feel free to add raisins or chocolate chips instead. Serve thickly sliced for breakfast, brunch, dessert, afternoon tea, elevenses or pop into packed lunches.
Makes: 2 loaves
400g plain flour
2 teaspoons bicarbonate of soda
1 teaspoon ground nutmeg
500g pumpkin puree
250ml vegetable oil
60g walnuts, chopped (optional)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
600g caster sugar
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Grease and flour two 20x10cm loaf tins. Preheat oven to 180 C / Gas 4.
Measure flour, sugar, bicarbonate of soda, salt and spices into a large bowl. Stir to blend. Add pumpkin puree, water, oil, eggs and walnuts. Beat until well combined. Pour batter into prepared tins.
Bake for approximately 1 hour.
Pumpkin puree can be purchased online.
You can also use this recipe to make muffins or cupcakes. Simply adjust the baking time accordingly.