Pumpkin Bread

My sister came up to visit for a week over Easter.  It was lovely having her over, and the kids adored her.

While we were out touring the Northern Grampians (it got cooked by the recent fires), we drove past a farm that was selling pumpkins on side of the road.

Of course, we had to stop, and we had to buy a pumpkin.  The only problem was I only had a $10 note and no coins.  Pumpkins were selling for $2 each (bargain).

We ended up deciding to just buy $10 worth of pumpkins.

All up we bought 3 pumpkins.  Two $4 pumpkins, and one $2 pumpkin. The smaller pumpkin was gifted to my mother-in-law, who loved it.

The pumpkin featured in this image is the $4 pumpkin and would easily be 4kg | 9lbs.  As you can see it’s huge! It covers my entire cutting board. Let me tell you it was very awkward to cut because it was so large, my chopping knife kept getting stuck.

With this particular pumpkin, I used 1/3 of it to cook a double batch of (paleo) pumpkin soup.

Another 1/3 I steamed and made pumpkin purée.  It ended up being about 2 liters worth of purée. Which I have frozen and will use in tomato sauces along with tomato paste. (It’s also a great way of sneaking in veggies for the kids.)

And the last 1/3 I kept in the fridge to use throughout the week.

I decided that since I had so much pumpkin purée I would make pumpkin bread.

I’ve never made pumpkin bread before.  I’ve had it, just never made it myself.  So I found this recipe I had in one of my bread books on the bookshelf and gave it a go.  Needless to say, it didn’t even last 2 days.  It was just divine. This bread is soft and dense and makes a great complement to a hot drink, like chia, coffee, tea, or even hot chocolate.

Since I haven’t shared a recipe in a while.  I thought I would share this one with you.


Pumpkin Bread

Recipe Type: Cake, Bread
Prep time: 25 mins
Cook time: 70 mins
Total time: 1h 35m
Serves: 12-14


  • 225g / 8oz Plain Flour or Self-Raising Flour
  • 1 1/2 teaspoons baking Powder (use only if using Plain Flour)
  • 1/2 teaspoon salt
  • 2 teaspoons of pumpkin spice or ground mixed spice
  • 115g / 4oz butter, softened
  • 175g / 6oz brown sugar
  • 2 eggs, beaten
  • 225g / 8oz pumpkin purée


  1. Preheat the oven to 170°c/325°f / gas mark 3.
  2. Grease or line a loaf tin with baking paper and set aside
  3. Sift the flour, salt, and spice in a bowl and set aside.
  4. In another bowl, cream the butter and sugar until light and fluffy.
  5. Gradually add the beaten eggs.
  6. Stir in the pumpkin purée.
  7. Once the wet ingredients are mixed, fold them into the flour mixture.
  8. Transfer the mixture to the loaf tin and level the surface.
  9. Bake for 70 minutes or until golden and a skewer comes out clean.
  10. Once cool, slice & serve with butter


7 thoughts on “Pumpkin Bread”

  1. Very impressive! whenever I have to make pumpkin anything I always buy it from the can:) I bet its so much better from a real fresh pumpkin:) I’ll have to share this with my sister, she loves pumpkin anything and is always looking for new ways to make breads!

    1. We don’t get pumpkin puree in a can here. I’ve never seen it.
      I remember someone telling you can buy it in David Jones, but that’s in the city, and it would still be a rip off.
      Nothing like the real thing.

  2. You know I’ve never heard of pumpkin bread before,, of course pumpkin scones, but not bread, I’m going to try this recipe, thanks! I remember when I was in the USA last year, pumpkin in a can was the most abnormal thing in the world to me, I even took a photo at the supermarket! ha. Great bargain on all that pumpkin too.


  3. Pingback: Lets get baking with goals - Run Mum

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