Pumpkin Bread



  1. Peel the pumpkin and roast (to intensify the flavour) until cooked. Pass through a sieve to make smooth
  2. Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf tins. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
  3. Divide batter equally between prepared pans. Bake until tester inserted into centre comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.


  • 675g sugar
  • 240ml vegetable oil
  • 3 large eggs
  • 550g Pumpkin puree
  • 420g plain flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup coarsely chopped walnuts (optional)