• Rachel Patterson

Pumpkin Bread

I am always on the look out for recipe ideas to make with pumpkin puree. This one is simple and easy to make and tastes delicious whether it is just as a slice of cake or toasted and spread with butter.



150g/5.3 oz plain/all purpose flour

1/4 teaspoon salt

1/2 teaspoon bicarbonate soda

1/4 teaspoon baking powder

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

85g/3 oz butter, softened

225g/8 oz sugar

1 large egg

210g/7.4 oz pumpkin puree (1/2 a can)


Preheat your oven to 325F/170F/Gas 3. Grease a loaf tin with butter and dust with flour.


Mix together the flour, salt, bicarbonate of soda, baking powder, cloves cinnamon and nutmeg in a large bowl.


In a separate bowl whisk together the butter and sugar until light and fluffy. Then whisk in the egg, a little at a time beating after each addition. Beat in the pumpkin puree.


Add the flour mixture and stir until combined.


Pour the batter into the loaf tin. Bake for 65 to 70 minutes.


Leave to cool in the pan for 10 minutes before turning out.



© 2020 Rachel Patterson