Delicious and moist pumpkin loaf recipe

Posted in Recipes.

Pumpkin bread. Please, don’t reel back in horror at the thought – it tastes nothing like the hardy vegetable and is full bodied in a dense crumb, with a caramel like flavour. A scraping (or shovel) of butter on top of a slice and it makes for a top notch morning tea. Promise!

A basic loaf recipe, you can tizzy the finished product up as you see fit be it pepita seeds or a dusting of icing sugar, but know that it is just fine without any bells and whistles.

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  • Prep time : 15 mins
  • Cooking time : 50 mins

Pumpkin loaf ingredients

  • 1 cup brown sugar
  • 120g butter, softened
  • 1 cup of pumpkin puree (I used a Jap pumpkin, steamed and whizzed)
  • 2 eggs
  • 1½ cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves


  • Preheat the oven to 170°C. Grease and line a loaf tin.
  • In a large bowl combine brown sugar and butter. Cream together using electric beaters.
  • Add pumpkin puree and the eggs, beat to combine.
  • Sift in the flour, baking powder, baking soda and spices. Mix gently until just combined. Don’t over-mix!
  • Pour the mixture into the loaf tin and level out the top. Bake for around 45 to 50 minutes, or until an inserted skewer comes out with moist crumb – but not wet.
  • Let the loaf cool in the tin for 15 minutes before transferring to a wire rack to cool completely (if you have the willpower to wait that long). Slice and serve.

Browse our recipe section for more great meal ideas and treats to try. 


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