Pumpkin Bread / Pumpkin Muffins
This simple pumpkin bread recipe contains less sugar than the traditional recipe and can also be used to make muffins. Both are soft and moist!
  Serves:  12       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 225 g (8 oz) plain (all purpose) flour
  • 200 g (7 oz) sugar
  • 200 g (7 oz) pumpkin purée (fresh or canned)
  • 125 ml (4 fl oz) vegetable oil
  • 75 ml (5 tbsp) water
  • 2 eggs
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
Instructions
  1. Place the sugar, oil, purée, water and eggs in a bowl. Beat well.
  2. Sift in the flour, salt, bicarb and spices. Beat well.
For bread
  1. Pour the batter into a lightly-greased 20cm x 10cm (8" x 4") loaf tin. Bake at 180°C/355°F for around 55 minutes until the loaf is brown and a skewer comes out clean.
  2. Leave to cool for 10 minutes before removing from the loaf tin.
For muffins
  1. Pour the batter into a muffin tray or similar mould. Bake at 180°C/355°F for around 15 minutes.
  2. Leave to cool for 10 minutes before removing from the mould.
Titli's Tips
If you want your muffins to really puff up you can substitute 1½tsp baking powder for the 1tsp bicarbonate of soda.


Enjoy the bread sliced with coffee or tea.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 225 11%
Calories from Fat 90
Total Fat 10.1g 15%
Saturated Fat 1.3g 6%
Unsaturated Fat 8.1g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 31.9g 10%
Dietary Fibre 0.9g 3%
Sugars 17.5g
Protein 3.0g 6%
Cholesterol 27.3mgs 9%
Percent Daily Values based on a 2,000 calorie diet.