Pumpkin Bread Recipe

Here’s another of our favourite pumpkin recipes – making an alternative to banana bread when you have leftover pumpkin at the time of year! It’s a really lovely and soft cake which keeps well for days in an airtight container. Our favorite pumpkin bread is the perfect cake for sharing.

This super moist pumpkin bread is such a versatile bake and is great for using up leftover fresh pumpkin or canned pumpkin. It’s full of the flavours of the season and there really is nothing quite like a loaf of freshly made pumpkin bread.

Can you vary this recipe?

You could easily make this into pumpkin chocolate chip bread by stirring in some chocolate chips into the mix before pouring into loaf pans. You can make mini loaves if you have small loaf tins, just adjust the cooking times accordingly.

Recipe: Pumpkin Bread

If you’re looking for other delicious recipes to use up leftover pumpkin and get baking, why not check out our pumpkin pie or pumpkin chocolate chip muffins too. We’ve even got our own homemade pumpkin puree recipe too. You can see all our pumpkin recipes here.

What equipment do you need for this easy pumpkin bread recipe?

You can make this recipe simply with things you already have in your kitchen but here are the things we use in case there’s something you don’t already have:

As you can see, it’s all things you probably have already. We use loaf tin liners to guarantee that bakes come out of the tin easily and they’re great when baking as gifts too.

Here’s our easy Pumpkin Bread Recipe:

Ingredients

  • 210g pumpkin puree
  • 2 eggs
  • 125ml vegetable oil
  • 75ml water
  • 300g caster sugar
  • 225g plain flour
  • 1 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 teaspoon ground ginger
Recipe: Pumpkin Bread

Recipe

  • Preheat the oven to 180C and grease a loaf tin
  • Mix the wet ingredients together
  • Add the dry ingredients and mix well
  • Pour into the prepared tin and bake for an hour until well risen and browned – make sure a skewer comes out clean from the middle of the cake.

If you’d like to print or pin the Pumpkin Bread Recipe for later you can do so below. Enjoy!

Pumpkin Bread

Here’s another of our favourite pumpkin recipes – making an alternative to banana bread when you have leftover pumpkin at the time of year! It’s a really lovely and soft cake which keeps well for days in an airtight container. The perfect cake for sharing.
Course Afternoon Tea, Dessert, Snack
Cuisine British
Keyword baking, halloween
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 413kcal

Ingredients

  • 210 g pumpkin puree
  • 2 eggs
  • 125 ml vegetable oil
  • 75 ml water
  • 300 g caster sugar
  • 225 g plain flour
  • 1 tsp bicarbonate of soda
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 teaspoon ground ginger

Instructions

  • Preheat the oven to 180C and grease a loaf tin
  • Mix the wet ingredients together
  • Add the dry ingredients and mix well
  • Pour into the prepared tin and bake for an hour until well risen and browned – make sure a skewer comes out clean from the middle of the cake.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

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