Hearty Pumpkin Bread

    Hearty Pumpkin Bread

    Recipe photo: Hearty Pumpkin Bread
    2

    Hearty Pumpkin Bread

    (47)
    1hr15min


    47 people made this

    About this recipe: This pumpkin bread is made with 50% wholemeal flour. It's deliciously moist, lightly spiced and has a delicate orange flavour. Serve for afternoon tea, elevenses, dessert or pop into packed lunches.

    Ingredients
    Makes: 1 loaf

    • 125g plain flour
    • 125g wholemeal flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon bicarbonate of soda
    • 2 1/2 teaspoons baking powder
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground nutmeg
    • 75ml vegetable oil
    • 110g brown soft sugar
    • 2 eggs
    • 75ml orange juice
    • 250g pumpkin puree

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

    1. Preheat an oven to 180 C / Gas 4.
    2. Mix together flour, salt, bicarbonate of soda, baking powder, allspice and nutmeg. In a large bowl, beat together vegetable oil, dark brown soft sugar, eggs, orange juice and pumpkin. Stir flour mixture into pumpkin mixture until just combined. Pour batter into a prepared loaf tin.
    3. Bake in preheated oven for 50 to 60 minutes, until a skewer inserted into centre of the loaf comes out clean.
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    Reviews & ratings
    Average global rating:
    (47)

    Reviews in English (44)

    by
    91

    This bread was delicious and easy. I added a few ingredients like chopped nuts and a spiced glaze to make it even more special. The only "problem" I had with it was the lack of instructions on oven temperature (I followed another recipe & baked it at 350). Overall, a great bread that I'm planning on serving at my Thanksgiving table!  -  21 Nov 2000  (Review from Allrecipes US | Canada)

    by
    56

    Very good. I used applesauce instead of oil and I added a 1/4 tsp of cinnamon. I might add a little bit more of each spice next time.  -  02 Oct 2005  (Review from Allrecipes US | Canada)

    by
    43

    I decided to try this recipe because it doesn't have as much sugar as many of the recipes I looked at. It turned out great and has wonderful texture. I did use white wheat instead of whole wheat, and I did not have brown sugar, but used sugar in the raw. It was very easy and I will be making it again!  -  04 Oct 2007  (Review from Allrecipes US | Canada)

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