Pumpkin Bread

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This pumpkin bread combines grated fresh pumpkin with eggs, oil, water, sugar and warm spices. Mix the wet and dry ingredients separately, fold just until combined and bake until a skewer inserted in the centre comes out clean. Heat oven to 180°C (350°F). Grease and line two 23 x 13 cm loaf pans. Whisk grated pumpkin, eggs, oil and water in a large bowl. Whisk sugar, flour, baking soda, salt, cinnamon and vanilla in a second bowl. Fold dry ingredients into wet just until no dry streaks remain. Fold in optional nuts or dried fruit. Divide batter between pans. Bake 50 to 60 minutes until a skewer inserted in the centre comes out clean. Cool 15 minutes in pans, then transfer to racks.

Recipe card

Pumpkin Bread

Moist spiced pumpkin bread with cinnamon and optional nuts or dried fruit.

Prep 20 minCook 55 minTotal 75 minYield 2 loaves

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring tools, mixing bowl and suitable pan

Ingredients

300 g fresh pumpkin, peeled and coarsely grated 3 whole large eggs 240 ml neutral oil 160 ml water 400 g granulated sugar 440 g all-purpose flour 1 1/2 tsp baking soda 1 tsp fine salt 1 tsp ground cinnamon 1 tsp vanilla extract 100 g chopped walnuts or dried fruit, optional

Instructions

1. Prepare pans

   Heat oven to 180°C (350°F). Grease and line two 23 x 13 cm loaf pans.

2. Mix wet ingredients

   Whisk grated pumpkin, eggs, oil and water in a large bowl.

3. Mix dry ingredients

   Whisk sugar, flour, baking soda, salt, cinnamon and vanilla in a second bowl.

4. Combine

   Fold dry ingredients into wet just until no dry streaks remain. Fold in optional nuts or dried fruit.

5. Bake

   Divide batter between pans. Bake 50 to 60 minutes until a skewer inserted in the centre comes out clean. Cool 15 minutes in pans, then transfer to racks.

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How to tell when it is ready

Cook until tender and evenly heated as described.

Tips

• Use fresh pumpkin and remove stringy pulp before grating.
• Do not squeeze the grated pumpkin dry.
• Mix batter only until the flour disappears.
• Check both loaves near the end because oven pans can bake differently.

Troubleshooting

• If the mixture is too thick, add liquid gradually.
• If browning too quickly, lower the heat.

Substitutions

• Use a compatible neutral oil if needed.
• Choose suitable alternatives for dietary needs.

Variations

• Adjust herbs or spices to taste.
• Add a suitable seasonal ingredient.

Serving suggestions

• Serve toasted with butter.
• Pair with tea or coffee.
• Add cream cheese at serving time.
• Serve as a breakfast or snack loaf.

Make ahead

Prepare components ahead and refrigerate perishable ingredients; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains wheat, egg and optional walnuts. Cool fully before wrapping; refrigerate if adding perishable toppings.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate perishable ingredients; finish close to serving.

How should I store pumpkin bread?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and refrigerate leftovers safely.