Pumpkin Bread by Finn Guy

A wonderfully dense bread, sweet and sticky almost cake like. Its great toasted and dunked into a spicy tomato soup


425g Pumpkin puree

4 Free range eggs

250ml Sunflower oil

150ml Water

600g Caster sugar

450g Plain flour

2 tsp Bicarbonate of soda

1 tsp salt

1 tsp nutmeg

1 tsp cinnamon

½ tsp Ground cloves

¼ tsp Ground ginger

Pumpkin seeds (optional)





Preheat the oven top 180’C/gas mark 4


Grease  and flour two 20 x 10 cm loaf tins


In a large bowl whisk the pumpkin puree, eggs, oil, water and sugar until combined.


In a separate bowl mix together the flour, bicarbonate of soda, salt and spices.


Stir the dry ingredients into the pumpkin mix and combine together.


Pour into your prepared tins and sprinkle on the pumpkin seeds.


Bake for 50 minutes.