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Pumpkin Bread




  • 280g plain flour
  • 70g toasted pumpkin seeds
  • 200g shredded fresh pumpkin
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 180ml vegetable oil
  • 300g granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons cinnamon


Serves: 1 loaf or 1 1/2 dozen small muffins

Preheat the oven to 170C/ Gas 3.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non-stick 22 by 12 by 8-cm loaf pan.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean.

Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 170C/ Gas 3, but bake for 30 mins.

This Recipe was taken from




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