Pumpkin bread loaf recipe

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10 - 12






15 min


45 min

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 – it’s 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


  • 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.

  • Use a hand-held stick blender to blend the pumpkin flesh until smooth.

  • Preheat the oven to 180°C, gas mark 4. Grease and base line a 1kg loaf tin.

  • Whisk the butter and sugar together until pale and fluffy, gradually whisk in the egg.

  • 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.

Top tip for making Pumpkin bread loaf

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

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