Pumpkin bread
Pumpkin bread, from above
Non vegEggUnited States

Pumpkin bread

A moist, spiced loaf that smells like every autumn café. Pumpkin season, sliced.

75 minTime
4 gProtein each
mildSpice
Autumn in a loaf tin2 chapters · 1 min read

Make it your way

Grandma's wayMoist spiced loaf made with pumpkin purée.
The original
270kcalsame
4 gproteinsame
1 gfibresame
75minutessame

Pumpkin bread.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Pumpkin1¾ cups roasted pumpkin purée
Maida (all-purpose flour, plain flour)2 cups plus 2 tbsp
Sugar½ cup plus 2 tbsp
Brown sugar⅔ cup
Cooking oil (vegetable oil)½ cup
Egg2
Baking soda (bicarb soda, bicarbonate of soda)1 tsp
Cinnamon powder1½ tsp
Nutmeg½ tsp
Dry ginger powder (ground ginger)½ tsp
Salt½ tsp
Water¼ cup

Method

5 steps
  1. 1Roast pumpkin chunks at 200°C until soft, then mash smooth and cool.
  2. 2Whisk purée, sugars, oil, eggs and water.
  3. 3Fold in flour, soda, spices and salt until just combined.
  4. 4Bake in a lined loaf tin at 175°C for 60 to 65 minutes.
  5. 5Cool 15 minutes in the tin, then on a rack.
Serve it like this

Slice thick, serve warm with butter or cream cheese and a mug of coffee or chai.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Pumpkin bread: a bread or rice, a side, something to drink and something sweet.

A little snack Cocktail meatballs45 min
A little snack Crispy rice marshmallow treats15 min
To drink Masala chai10 min
To drink Hot spiced apple cider30 min
Sign up to send it to your cook