Autumn Spiced Pumpkin Bread

We’re nearly half way into October; the temperature has dropped, (even here in California). It’s really feeling like autumn has arrived. Which means new boots! Wahoo!

I’ve officially got 31 days until my baby is due for arrival, and nesting has most certainly kicked in.

This afternoon, after reorganising the whole apartment, and a lovely walk taking in the autumn trees, I thought why not spoil hubby and make some delicious pumpkin bread to nibble on in the evening.

This pumpkin bread isn’t too sweet, and is nicely spiced. Would pair perfectly with a nice afternoon cappuccino!

I’ve added the UK and US qualitities and cooking times. Enjoy and let us know in the comments below how you get on!

A delicious spiced Pumpkin Bread

1 cup/ 220g- Butter, room temperature
1 can- Pumpkin puree
3 Eggs
1 1/2 cups/ 330g- All-purpose flour
1 cup/ 220g- Caster sugar
1 tsp- Baking powder
1 tsp- Baking soda
1tsp- Ginger, ground
1 1/2 tsp- Cinnamon, ground
1/4 tsp- Cloves, ground
1/4 tsp- Nutmeg, ground
1/2 tsp- Salt


1. Heat the oven to 350F or 178C.
2. Grease a bread tin, using butter and line.
3. In a large mixing bowl, mix the sugar, butter and pumpkin puree.
4. Add the spices and baking powder and soda.
5. Add the flour.
6. Heat the oven to 350F or 178C.
7. Add mixture to the tin.
8. Bake for 50 minutes. Test by using a skewer, insert in bread. If comes out clear/ not coated in mixture it’s ready!
9. Enjoy with a coffee or mulled cider.

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