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.