Spiced Pumpkin Bread


What a treat as Halloween gets closer. All those beautiful pumpkins waiting to be turned into delightful yummy bakes. This is a great way to get vegetables into the family without them knowing, a loaf that contains one of your 5-a-day and easy to make.


The smell in my kitchen whilst I was making this was just awesome. and also brought the family to the kitchen to investigate what was cooking. Delicious, moist tasty Pumpkin bread.

Great with a dollop of apple and ginger conserve.

Serves 8-10

Gluten free, dairy free, egg free, soya free, nut free, plant-based

Dry Ingredients

260g gluten free plain flour

140g coconut sugar (you can use caster sugar if you have no coconut sugar but coconut sugar adds a beautiful caramel flavour)

1 tsp bicarbonate of soda

½ tsp baking powder

½ tsp salt

½ tsp nutmeg

1 tsp mixed spice

1 tsp cinnamon

1 tsp ground ginger

1 tsp ground flax seeds

2 tbsp pumpkin seeds


Wet ingredients

340g pumpkin puree (from 1 small squash – acorn, butternut, queen)

3 tbsp maple syrup

3 tbsp plant based milk (I used coconut but any plant based milk will do)


Peel and dice your squash and place in pan with water, bring to boil, then simmer until squash soft. Drain the squash and place in blender and blitz till paste or use stick blender.

Pre-heat the oven to 180oc. Line a loaf tin with baking parchment.

In a mixing bowl add all the dry ingredients and stir to mix. In another bowl add the wet ingredients including the squash puree and stir to combine. Add the wet ingredients to the dry, mix till combined. This batter can be very thick. Transfer to your prepared loaf tin. Bake in the oven for 40-50 minutes until a skewer inserted comes out clean. Leave to cool in the tin for ten minutes before you remove to cool on a wire rack. Wait till completely cool before slicing.

Serve warm with a dollop of ginger and apple jam. This loaf keeps well in an airtight tin for about 4-5 days.