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

Cook Time 1

Total Time 1 10

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.