Pumpkin bread is a sweet, moist, cake-like quick bread made with pumpkin puree, warm spices, and a simple batter of flour, sugar, eggs, and oil or butter. It’s called a quick bread because it uses baking soda or baking powder instead of yeast, so it doesn’t need time to rise.
Pumpkin Bread Recipe
Course: Health and Diet, RecipesServings
10
servingsPrep time
30
minutesCooking time
1
hourCalories
300
kcalEnjoy this soft, moist pumpkin bread — a comforting seasonal bake that’s perfect with butter, maple syrup, or a warm cup of tea. Made with grated pumpkin, honey, and warm ginger, it delivers a naturally sweet and aromatic loaf.
Ingredients
175g butter, melted
140g clear honey
1 large egg, beaten
250g raw pumpkin or butternut squash, peeled and coarsely grated
100g light muscovado sugar
350g self-raising flour
1 tbsp ground ginger
2 tbsp demerara sugar (for topping)
Directions
- Prepare the tin and oven
- Heat the oven to 180°C (160°C fan) or gas mark 4. Grease a 1.5kg loaf tin and line the base and long sides with a strip of baking paper.
- Make the batter
- Combine the melted butter, honey, and beaten egg in a mixing bowl. Stir in the grated pumpkin or squash. Add the muscovado sugar, self-raising flour, and ginger, mixing until you have a smooth batter.
- Bake the loaf
- Spoon the mixture into the lined tin and sprinkle the demerara sugar evenly over the top. Bake for 50–60 minutes, or until the loaf is golden, risen, and firm. Let it cool in the tin for 5 minutes before transferring it to a wire rack. Slice thickly and serve.
