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Pumpkin Bread Recipe
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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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: baking, halloween
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.