Wholesome pumpkin bread

    1 hour

    This pumpkin bread has almost 50% wholemeal flour in it. It's perfect when thickly sliced and served with lashings of butter. Enjoy for afternoon tea, general snacking, elevenses or pop into packed lunches.

    13 people made this

    Makes: 2 loaves

    • 310g plain flour
    • 240g wholemeal flour
    • 400g caster sugar
    • 1 tablespoon baking powder
    • 2 teaspoons bicarbonate of soda
    • 4 eggs, beaten
    • 500g pumpkin puree
    • 2 teaspoons salt
    • 225g unsalted butter, softened

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Butter two 23x13cm loaf tins. Preheat oven to 180 C / Gas 4. Place oven rack in lower 1/3 of oven.
    2. In a large bowl, combine the white flour, wholemeal flour, sugar, baking powder and bicarbonate of soda. Mix well.
    3. In a separate bowl, combine the pumpkin puree, eggs and salt. Add to flour mixture and blend in softened butter one tablespoon at a time.
    4. Divide mixture between 2 tins. Bake until golden and skewer comes out clean, about 45 minutes. Invert onto racks and cool.

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    Reviews in English (11)


    please dont make this...there are much better pumpkin bread recipes on this site...but if you do not heed my warning and decide to make it...please at least add a teaspoon or so each of cinnamon, ginger, or nutmeg, and possibly cloves and vanilla. w/o these this bread will be very bland.  -  11 Dec 2001  (Review from Allrecipes US | Canada)


    It was a little dry, even with custard spooned on top. However, I think it would be wonderful in a dressing/stuffing.  -  26 Oct 2000  (Review from Allrecipes US | Canada)


    I made this for Ibby's Pumpkin Mushroom Stuffing and it was perfect for that. However if I was just having it for a pumpkin bread I've had better. I added extra cinnamon and it still lacked flavor. But for the stuffing it was wonderful.  -  04 Dec 2007  (Review from Allrecipes US | Canada)