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Spiced pumpkin bread

Perfect take-along breakfast or snack
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 8


  • 1 tin (425g) pumpkin purée
  • 1 tsp finely grated fresh ginger
  • 75 ml olive oil
  • 100 g light muscovado sugar
  • 1 mashed banana
  • 225 g baking powder
  • 3 tsp cinnamon
  • 2 tbsp soya yoghurt
  • 1 tsp vanilla extract


  • Preheat the oven to 200C / gas mark 6. 
  • In a small mixing bowl or a cup, mix the baking soda with the soya yogurt and set aside.
  • In a large bowl, combine the pumpkin puree together with the 75g sunflower oil and 100g light muscovado sugar. Then stir in the remaining ingredients including the yogurt mixture until well combined.
  • Bake in a greased, lined loaf tin for around 35-45 minutes or until a skewer comes out clean. 
  • Allow to cool on a wire rack before slicing.