Moist Spiced Pumpkin Bread

Moist Spiced Pumpkin Bread


148 people made this

About this recipe: 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.

Amy Posont

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 (1)


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

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