Oh my goodness, I am so pleased with this Pumpkin Bread. Not only does it taste gorgeous but I think it’s the first bake I’ve made that honestly stays fresh for days without turning into a paperweight! The great thing about October is the multitude of pumpkins we see in the shops, for the amount of food they equate to in weight I think they’re fantastic value for money and so versatile, in fact, if you’ve not already, it’s well worth signing up for the monthly newsletter that I write because in it I’ve got all my recent pumpkin bakes in one place with top tips on how to cook and prepare them.


350g pumpkin puree [see below] 100ml sunflower oil
250g caster sugar
2 eggs
1 heaped tsp bicarbonate powder
2 tsp mixed spice
250g Brown Bread Mix – I used
Delicious Alchemy 
100ml warm water


  1. To make the pumpkin puree peel and dice a medium peeled pumpkin into cubes and boil/steam until tender, using a blender blitz until smooth – any additional pumpkin can easily be frozen to use for another day.
    Pumpkin Puree
  2. Preheat the oven to 180C/350FGas 4.
  3. Add the puree, egg, water, oil and sugar to a large bowl and mix to combine.
  4. Sift the brown flour/brown bread mix at least 3x onto a tray to aerate then add to a large bowl along with the bicarbonate and mixed spice.
  5. Pour the pumpkin mixture into the dry ingredients and fold in quickly
  6. The batter will be very wet and sloppy so do not be concerned. Pour into a prepared 2lb loaf tin.
  7. Put in the oven for 60mins, pay attention to the bake at around 40mins, if browning too quickly you may wish to loosely add a foil dome.
  8. The bake is ready when springy to the touch, it will be very moist and light which means that this particular loaf can easily keep for 2-3 days.