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.
This Pumpkin Bread was made using one of my go-to mixes from Delicious Alchemy but to be fair there are other brown bread mixes on the market that will work just as well, there just may be slight variations in depth of flavour and colour.
If you’re interested in other Halloween style recipes then head over to my Halloween Recipes to see other festive autumn treats
This is a really simple way to make pumpkin bread using a ready mixed brown bread mix, any will do in my experience but on this particular occasion I used the Brown Bread Mix from Delicious Alchemy.
- 350 g pumpkin puree [see below]
- 100 ml sunflower oil
- 200 g caster sugar
- 2 eggs
- 1 heaped tsp bicarbonate powder
- 2 tsp mixed spice
- 250 g Brown Bread Mix I used Delicious Alchemy
- 100 ml warm water
- 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.
Preheat the oven to 180C/350F/Gas 4.
- Add the puree, egg, water, oil and sugar to a large bowl and mix to combine.
- 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.
- Pour the pumpkin mixture into the dry ingredients and fold in quickly
- The batter will be very wet and sloppy so do not be concerned. Pour into a prepared 2lb loaf tin.
Put in the oven for 60 mins, pay attention to the bake at around 40 mins, if browning too quickly you may wish to loosely add a foil dome.
- 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.
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I’m Rebecca, full time mum, social media editor and blogger. On my site you will find my free from recipes, reviews and the odd drama.
