Autumn, From the Bakery
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Spiced Pumpkin Bread

pumpkin cake copy

Its been longer than usual since I last posted any tasty recipes, tut tut! Recently I feel like I’ve been chasing my tail, trying to catch up on to many things all at once! However, it’s pumpkin season! And I have made pumpkin jam, pumpkin pasta, pumpkin pie and in this recipe- Spiced Pumpkin Bread! And believe it or not, Im not pumpkined out yet!

mini pumpkins

I thought I’d share this recipe with you, that I created for Kitchen Garden Magazine last month, as its super seasonal and delicious. Its a lovely moist cake and surprisingly filling, which I think makes a good cake for taking on a trip, up a hill or into an Autumn forest.

Or simply enjoy with a hot cup of tea in a warm cosy spot! And as I wait for next weeks pumpkin pie entry to bake in the oven, I’ll try and catch up on some of those many lists that need doing….

october pumpkin copy


Spiced Pumpkin Bread 

Makes 2 loaves (suitable for freezing without the icing)

225g butter, melted, plus extra for greasing

300g plain flour

200g soft brown sugar

225g granulated sugar

3 large eggs

125ml butter milk

325g pumpkin, grated

2 tsp baking powder

1 tsp bicarbonate of soda

2 tsp cinnamon

1 tsp ground cloves

½ tsp nutmeg


70g unsalted butter, softened
200g cream cheese
400g icing sugar sifted


Preheat the oven to 170 degrees, and grease and line 2 1lb loaf tins.

Grate the pumpkin flesh, and set aside.

Combine the dry ingredients including, flour, sugars, baking powder, bicarb and spices in a large bowl.

Next, whisk the eggs, buttermilk and melted butter in a large bowl.

Add the grated pumpkin to the bowl, add the dry ingredients and stir until well combined.

Pour the cake mixture into the prepared loaf tins and place on the middle shelf of the oven.

Bake for 30 min, or until a skewer inserted into the cake comes out clean.

Leave to cool in the tins, then remove and place on a wire rack to cool off completely.

For the frosting:

Using a food processor, whip the butter and icing sugar until smooth. Add the cream cheese and mix in by hand until just combined. When the cakes are cool, spread the frosting over the cakes, using a pallet knife or spoon.

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