Wholesome Pumpkin Bread

Wholesome Pumpkin Bread


13 people made this

About this recipe: 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.


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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