Moist Spiced Pumpkin Bread

    2 hours 30 min

    This pumpkin bread is not only moist, it's also quick and easy to make and tastes fantastic. If you don't like walnuts, feel free to substitute in chocolate chips.

    159 people made this

    Makes: 2 loaves

    • 425g pumpkin puree
    • 250ml vegetable oil
    • 4 eggs
    • 440g plain flour
    • 600g caster sugar
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons ground allspice
    • 1 1/2 teaspoons ground nutmeg
    • 2 teaspoons ground cinnamon
    • 65g chopped walnuts
    • 1 teaspoon baking powder

    Prep:15min  ›  Cook:1hr  ›  Extra time:1hr15min  ›  Ready in:2hr30min 

    1. Combine pumpkin, oil and eggs. Sieve together dry ingredients. Combine the two mixtures, blending thoroughly.
    2. Pour into two greased 23x13cm loaf tins and bake at 150 C / Gas 2 for 1 hour.

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    Reviews & ratings
    Average global rating:

    Reviews in English (141)


    Excellent, VERY moist pumpkin bread. I cut back a bit (30ml) on the oil and it was still extremely moist. My family and co-workers loved it. Baked for almost two hours, at such a low temperature, but it's worth it!  -  25 Sep 2011


    This was an excellent pumpkin bread. I substituted one cup of applesauce for the vegetable oil, put the batter equally in a large loaf pan and 4 small ones, and baked them at 350 about 40-45 minutes. They were very moist and had a great flavor. Highly recommended.  -  11 Nov 2002  (Review from Allrecipes US | Canada)


    Nice recipe! I reduced the sugar to about 2 cups and oil to 2/3 cup to reduce calories and the taste was still very good.  -  12 Aug 2000  (Review from Allrecipes US | Canada)