I’ve got a similar recipe on this blog but that works with the quick and easy to use Delicious Alchemy Brown Bread Mix. This recipe is for those who don’t have a mix to hand, the loaf is a bit more cakey in texture and the loaf you see in the images was also made egg free with Organ’s Egg Replacer so that I could blooming well enjoy it too! Rebecca does not miss out on bakes where pumpkin is concerned! In fact, if you like this, I have several other recipes might like to try on my blog;

Cheese & Pumpkin Scones
Pumpkin Cupcakes
Pumpkin Pie
Pumpkin Bread (using Delicious Alchemy’s Brown Bread Mix)


Pumpkin Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8
Author: Glutarama
  • 300 g pumpkin puree
  • 250 g self raising gluten free flour
  • 200 g caster sugar
  • 2 eggs egg replacer
  • 2 tbsp sunflower oil
  • 1 tsp bicarbonate of soda
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp ground clove
  1. Preheat the oven to 180C or Gas 4
  2. Grease a 2lb loaf tin
  3. Add all the ingredients into a mixing bowl and mix to combine
  4. Scoop mixture into loaf tin and smooth the top down to help create a nice finish
  5. Bake for 1 hour
  6. Remove and leave to cool ... or allow to cool just enough to eat warm...like I did!
Recipe Notes

I steam pumpkin flesh and blend until it's smooth, other ways to prepare pumpkin are roast the pumpkin and mash the roasted flesh (this creates a richer, sweeter flavour with a deeper orange colour) Or, simply buy a tin of pumpkin puree from your local supermarket.