Pumpkin Bread

You can use the Pumpkin Puree you have made from one of our recipes.

Serves: 2 loaves
  • Prep
  • Cook
  • Total
  • 460g Sugar
  • 420g Plain Flour
  • 2 tsp Baking Soda (Bicarbonate of Soda)
  • 1½ tsp Salt
  • 1½ tsp Baking Powder
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 4 Eggs slightly beaten
  • 240ml Vegetable/Sunflower Oil
  • 450g Cooked pumpkin See Pumpkin Puree recipe
  1. Preheat oven to 200C / Gas 5 / 350F
  2. Grease and flour two 20 x 10cm loaf tins
  3. Mix together the pumpkin puree, 4 eggs and oil until blended.
  4. In a second bowl mix together the sugar, plain flour, Baking Soda, Salt, Baking Powder, Cinnamon and Nutmeg. You could add 1/4 tsp of ginger if you like.
  5. Stir the dry ingredients into the pumpkin mixture until just blended.
  6. Pour the mixture into your greased and floured loaf tins.
  7. Cook for 70 minutes.
  8. The pumpkin bread is ready if a skewer pushed into the centre comes out clean.


You could serve with butter or cream cheese.