Pumpkin and Cinnamon Bread

    1 hour 20 minutes

    This is a nourishing cake-like bread that does not compromise on flavour. Buttermilk guarantees it will turn out moist. Great for an afternoon snack.

    318 people made this

    Serves: 12 

    • 190g plain flour
    • 1 1/4 teaspoons bicarb soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 300g cooked puréed/mashed pumpkin
    • 220g (1 1/3 cups) brown sugar
    • 1/2 cup (125ml) buttermilk
    • 1 egg
    • 30g butter, softened

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. Sift the flour, bicarb soda, salt, cinnamon and nutmeg into a large bowl.
    3. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into an (approx) 23x12cm loaf tin and smooth the top.
    4. Bake for 1 hour in preheated oven, or until a wooden skewer inserted into the centre comes out clean.

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    Reviews and Ratings
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    Reviews in English (256)


    Used different ingredients. Yummy! I tried this recipe to use up some extra fresh pumpkin puree, and it turned out great! I added sliced almonds to the first batch and chopped pecans to the second. Also, I used 1/2 tsp. cloves and 1/2 tsp. ginger in the first batch to replace the nutmeg (still used cinnamon). I also added 1 tsp. vanilla to the second batch. Both batches were great! Pumpkin doesn't have much flavour, so it's all in the spices!  -  14 Jul 2008


    This was a great lower-calorie bread - I was very impressed. I did add about 1/4 to 1/2 tsp. ground ginger, which made for a nice addition. I had no complaints about the lack of pumpkin taste - let's face it, pumpkin by itself just doesn't have that strong of a taste.  -  14 Jul 2008


    Completely moist and delicious. It also travels well and garners heaps of compliments.  -  14 Jul 2008