Moist Pumpkin Bread


A moist and lightly spiced pumpkin bread. Serve thickly sliced for dessert, snacking, afternoon tea, elevenses or pop into packed lunches.

Ready in 1 hour 5 mins

Makes: 2 loaves

Prep: 15 mins

Cook: 50 mins


  • 425g pumpkin puree
  • 4 eggs
  • 250ml vegetable oil
  • 150ml water
  • 600g caster sugar
  • 450g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger


Preheat oven to 180 C / Gas 4. Grease and flour two 20 x 10cm loaf tins

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, bicarbonate of soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared tins.

Bake for about 50 minutes in the preheated oven. Loaves are done when skewer inserted in centre comes out clean.

Nutritional Info:

  • Calories 263 cal
  • Carbohydrates 40.6 g
  • Cholesterol 35 mg
  • Fibre 1.1 g
  • Protein 3.1 g
  • Salt 305 mg
  • Saturated fat 1.5 g

Total fat 10.3 g


Special Diets:

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