Pumpkin bread loaf

(0 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Pumpkin bread loaf
Pumpkin bread loaf
  • Serves: 10-12

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This easy pumpkin bread loaf is so simple to make and tastes delicious too! Our loaf serves around 10-12 people and will take about 45 mins its well worth the wait. This pumpkin bread recipe is a great way of using up leftover pumpkin from your winter harvest or from Halloween pumpkin carving. The maple syrup in this recipe adds a sweetness to the loaf and makes it extra moist too. To serve, dust your loaf with icing sugar and enjoy!


  • 75g butter, softened
  • 75g muscavado sugar
  • 2 med eggs, beaten
  • 225g wholemeal flour
  • 2tsp baking powder
  • 250g prepared pumpkin
  • 2tbsp maple syrup

This loaf can be stored in an airtight container in a cool, dry place for up to 2 days.


  1. Put the pumpkin flesh into a large bowl with 1 tablespoon water. Cover with cling film, pierce the film a few times, then microwave on High for 8 mins. Alternatively, cook in pan with 4 tbsp water for 15 mins, then drain.
  2. Use a hand-held stick blender to blend the pumpkin flesh until smooth.
  3. Preheat the oven to 180C, gas mark 4. Grease and base line a 1kg loaf tin.
  4. Whisk the butter and sugar together until pale and fluffy, gradually whisk in the egg.
  5. Mix the flour and baking powder together and fold into the butter mixture. Stir in the pumpkin and maple syrup. Spoon into the prepared tin and bake for 40-45 mins or until firm to touch and a skewer comes out clean. Allow to cool slightly before removing from the tin.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter