Spiced Pumpkin Bread

Spiced Pumpkin Bread


8 people made this

About this recipe: A wonderfully spiced pumpkin bread, which is perfect for afternoon tea or elevenses. This pumpkin bread makes a wonderful food gift and are freezer friendly. If pumpkin is unavailable, use butternut squash instead.


Makes: 2 loaves

  • 225g peeled and diced pumpkin
  • 400g caster sugar
  • 250ml vegetable oil
  • 3 eggs
  • 2 tablespoons vanilla extract
  • 1 tablespoon almond extract
  • 1 tablespoon butter flavoured extract
  • 1 teaspoon lemon extract
  • 250g plain flour
  • 125g wholemeal flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 2 tablespoons ground cinnamon
  • 1 1/2 tablespoons nutmeg
  • 1 tablespoon ground cloves
  • 1 teaspoon ground mace

Prep:20min  ›  Cook:1hr  ›  Extra time:1hr20min  ›  Ready in:2hr40min 

  1. Place fresh pumpkin in a small pan and fill with water. Boil pumpkin until soft, about 15 minutes. Drain and puree pumpkin.
  2. Preheat oven to 170 C / Gas 3. Lightly grease two 23x13cm loaf tins.
  3. In a large bowl, cream together the sugar and vegetable oil. Stir in the eggs one at a time, beating well with each addition. Stir in the pumpkin puree, then stir in the vanilla, almond, butter extract and lemon extract.
  4. In a separate bowl, sieve together plain flour, wholemeal flour, bicarbonate of soda, baking powder, cinnamon, nutmeg, cloves and mace. Stir flour mixture into pumpkin mixture; pour into prepared tins.
  5. Bake in preheated oven for 50 to 55 minutes or until a skewer inserted into the centre of the loaf comes out clean. Cool loaf in the tins for 15 minutes before removing to a wire rack to cool completely.


Butter flavoured extract can be purchased online. Alternatively, you can use 15g butter.

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Reviews (1)


Very nice but I will halve the sugar next time as a little too sweet for me. 7 yo grandson loved it even though he hates pumpkin - 27 Apr 2016

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