Spiced Pumpkin Bread

    2 hours 40 min

    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.

    9 people made this

    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 & ratings
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    Reviews in English (7)


    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


    Mmmm! This recipe is perfection! I knew it would turn out well just by smelling the batter. I deleted the butter-flavored extract because I don't like having to use artifical ingredients (plus I didn't have any!) :-) I also added about a cup of raisins. The tea bread came out dark, spicey, moist on the inside, crunchy on the outside. Careful, though! Test it well before taking it out of the oven. I had to bake my two loaves for 65 minutes. Perhaps because the temperature was 325. Nevertheless, it is a delight! Oh, yes...I also used my leftover jack-o-lantern to make the puree for this tea bread. I'm glad I still have some puree left. Think I know what I'll do with it! :-)  -  01 Nov 2003  (Review from Allrecipes US | Canada)


    This is a great bread/cake, and I sometimes substitute boiled sweet potatoes for pumpkin, in the same amount. I also use only one and a half cups of sugar and leave out the mace and butter-flavor extract entirely, as I cannot get either of those ingredients. This recipe makes a great spice bread that stays moist in an air-tight container. Everyone who has tasted it loves it.  -  21 Apr 2004  (Review from Allrecipes US | Canada)