Eat Recipes

Pumpkin Bread Loaf Recipe

Some recipes are destined to be passed down through the generations and this is one of those recipes! Our Pumpkin Bread Loaf is honestly one of our all-time favourite recipes, part sweet and a little bit savoury – it is the perfect morning or afternoon tea loaf.

You can use fresh cooked pumpkin or our US readers may prefer to use canned pumpkin which is readily available in most supermarkets.

We love to ice this Pumpkin Bread Load with a brown sugar frosting, however it is just as delicious eaten on its own or lathered with salted butter. You can also toast it up the next day and and it will be as sweet and moist as the moment it came out of the oven!

The loaf can be frozen also, ready for when you have guests visit, simply defrost it, slice and toast ready for unexpected visitors.

While we aren’t claiming this is the healthiest bread loaf in the world (hello sugar!), it is packed full of pumpkin which is full of antioxidants and vitamins. Seriously this is going to become your new go-to loaf recipe that you will make for years and years to come.

Pumpkin Bread Loaf


1 cup cooked and mashed pumpkin (or canned pumpkin)

1 cup plain flour

1/2 cup softened butter

1 cup caster sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 tsp bi-carb soda

1 egg

Brown Sugar Cinnamon Icing (optional)

3/4 cup icing sugar

1/2 cup brown sugar

1 tsp ground cinnamon

2 tbsp butter

2 tsp water

Pumpkin Bread Loaf


  1. Pre-heat oven to 180C (350F).
  2. Grease and flour a loaf tin (approx. 24 x 14 cm).
  3. In a stand mixer, add sugar and butter and beat until well combined. Add egg and beat until smooth and creamy, about 2-3 minutes. (ele Tip – you can mix manually if you dont have a stand mixer, it will just take a little longer).
  4. Add cooked, mashed pumpkin (make sure it is completely cooled) and mix through until well combined.
  5. Add flour, salt, bi-carb soda, cinnamon and nutmeg and beat for another minute until all ingredients are well combined and a smooth batter is formed.
  6. Pour batter into prepared loaf tin. Bake in oven for approximately 40-45 minutes until a skewer comes out clean. (ele Tip – Test your loaf at 35 minutes, our oven runs hot so ours was ready to come out after 40 minutes of cooking).
  7. Remove loaf from oven and allow to cool.
  8. In the meantime make the brown sugar icing by beating all ingredients together until the frosting is smooth.
  9. Ice cake, serve and enjoy!

Want more? Try our Lemon Olive Oil Loaf Cake recipe or a delicious Basic Butter Cake here.

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