Recipe: 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.

Recipe: Pumpkin Bread


  • 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


  • 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.

Recipe: Pumpkin Bread



  1. October 14, 2017 / 9:05 am

    Ooooo. We’re doing pumpkins this weekend – so this is perfect timing. It sounds delicious and so easy to make. Thank you.

  2. October 14, 2017 / 8:24 pm

    Ooh perfect, I have half a pumpkin left over to use up so I’ll have to give this a try. Thanks for sharing your fab recipe!

Leave a Reply

Your email address will not be published.