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Monday, 24 October 2016

Spiced Pumpkin Bread


I've been so looking forward to sharing this recipe with you! Not only is it ridiculously easy to make, not only does it taste amazing, but it's also perfect for right now while we're all trying to have as much pumpkin in our lives as we possibly can. This recipe is slight variation to one I found on Pinterest, that I can't for the life of me find now to link for you...when I do I'll be sure to leave it.

I've already made this a couple of times this year -it's replaced banana bread for the moment, but just like banana bread, it's so good for breakfast toasted with butter! And equally as good with cream cheese frosting like I've done with this one. I also got a little creative with some left over icing and made a few tiny pumpkins for decoration. They have to be one of the easiest decorations to make, I have a very old post showing how to do so here if you'd like to see.


1 tin of pumpkin puree
3 large eggs
1 cup vegetable oil -240ml
3 cups plain flour -390g
1 1/2 cups caster sugar -300g
1 teaspoon baking powder
1 teaspoon baking soda
1/2 of salt
3 teaspoons of cinnamon
1 heaped teaspoon ground ginger
1 heaped teaspoon ground mix spice
1/2 freshly grated nutmeg
1 cup chopped walnuts -around 120g


Pre-heat your oven to 175°C and line two 9 inch loaf tins with grease proof paper, if you only have one, the mixture will be fine to sit out until you've finished the first one. 

In a large mixing bowl, beat together your oil and sugar then once combined mix in the eggs and pumpkin puree. 

Add the flour, salt, spices, baking power and baking soda and mix until everything is well combined. If you want to use them, add in your nuts or swap them for chocolate chips, fruit or leave them out all's up to you. 

Bake your pumpkin loafs for 1 hour and then leave to cool completely if your're adding cream cheese frosting. If not, they taste great straight from the oven. 


For the cream cheese frosting:
75g of butter -room temperature
125g of cream cheese -room temperature
425g of icing sugar

Cream the butter until smooth and lighter in colour, add in the cream cheese and mix together. Slowly keep adding the icing sugar until you have smooth soft frosting, but that is stiff enough to hold it's shape on your cake.

So there it is, tasty pumpkin bread to enjoy while it's cold outside and while the leaves blow off the trees. Autumn is wonderful...hope you're enjoying it!



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