About this recipe:A wonderfully moist and lightly spiced pumpkin bread. Serve thickly sliced for dessert, snacking, afternoon tea, elevenses or pop into packed lunches. This bread tastes even better when you let it sit for a day or so.
Makes: 2 loaves
425g pumpkin puree
250ml vegetable oil
600g caster sugar
450g plain flour
2 teaspoons bicarbonate of soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
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Method Prep:15min › Cook:50min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Grease and flour two 20x10cm loaf tins
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared tins.
Bake for about 50 minutes in the preheated oven. Loaves are done when skewer inserted in centre comes out clean.
Pumpkin puree can be purchased online.
You can also use this recipe to make cupcakes or muffins. Simply adjust the baking time accordingly.
Superb. First tasted pumpkin bread in USA and been looking for a recipe as good. This is it! I have chopped, steamed, puréed, then frozen 4 large pumpkins so I can make it all year round. Thanks for sharing this wonderful recipe. - 02 Nov 2013
Yummy! First I made my own squash puree. I used half of the amount of sugar and added some chopped walnuts to both loaves and some dark chocolates chips to one. Both loaves took a bit longer to cook than the recipe stated. My family couldn't wait for them to cool. So we all tucked in to the chocolate chip loaf. It was beautifully moist and yummy. Great recipe thanks. - 17 Nov 2015
This was quick to make and by using 3 loaf tins it cooked in an hour. It didn't last long at the office as it is so yummy! I put everything in a bowl and mixed it together, that worked fine for me. - 05 Nov 2014