Perfecly Moist Pumpkin Bread

Perfecly Moist Pumpkin Bread


1752 people made this

About this recipe: This pumpkin bread will probably be the best one you've ever tasted. It's sweet, lightly spiced and wonderfully moist. This recipe makes 3 loaves, which are freezer friendly. You can also use this recipe to make muffins or cupcakes, simply adjust the baking time accordingly. Serve for dessert, afternoon tea, elevenses or pop into packed lunches.

Cheryl Riccioli

Makes: 3 loaves

  • 750g pumpkin puree
  • 350ml vegetable oil
  • 800g caster sugar
  • 6 eggs
  • 600g plain flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cloves

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Preheat the oven to 180 C / Gas 4. Grease and flour three 23x13cm loaf tins.
  2. In a large bowl, mix together the pumpkin, oil, sugar and eggs. Combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared tins.
  3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

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