Pumpkins aren’t just for Halloween!

This is a great recipe for using up your surplus pumpkins and was given to us by one of our volunteers Jane.  It produces a wonderfully moist and lightly spiced pumpkin bread. Serve thickly sliced for dessert, snacking or afternoon tea.




255g plain flour

2 tsp baking powder

½ tsp salt

½ tsp ground ginger

¼ tsp baking soda

¼ tsp ground cloves

210g brown sugar

120ml vegetable oil

2 eggs

450g pumpkin pulp

60ml milk


Makes 1 loaf


  1. To make the pumpkin pulp clean and chop the pumpkin into quarters.  Lay out on a baking sheet and bake for approximately 45 minutes at 200c or until soft.  Scrape the flesh off the skin and puree.
  2. In a mixing bowl, stir together the flour, baking powder, baking soda, salt, ginger and cloves; set aside
  3. In another larger bowl beat together  the brown sugar, oil and eggs until well combined.
  4. Add the pumpkin and milk, mix well.  Add in the flour mix and combine together mixing thoroughly.
  5. Turn into a greased or lined loaf tin.  Bake at 180c for 55 -60 minutes or until a skewer inserted  into the centre comes out clean.
  6. Cool in tin for 10 minutes then remove and leave to cool completely on a wire rack.
Tip: This bread tastes even better when you let it sit for a day or so and it’s also great to freeze.