Classic Pumpkin Bread Loaf Cake | One Pot Chef

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans offer a similar flavor, while sunflower seeds are nut-free.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: sweet potato puree

Both alternatives maintain the flavor and texture.

In a mixing bowl, combine 2.5 cups of plain all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda; mix until combined.

Add 1 cup of firmly packed brown sugar, 1 teaspoon of cinnamon, 0.5 teaspoon of ground ginger, and 0.5 teaspoon of mixed spice to the dry ingredients; mix together.

In another bowl, combine 420 grams of pumpkin puree, 3/4 cup of vegetable oil, 1/4 cup of water, and 2 teaspoons of vanilla extract; stir until combined.

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.

Lightly grease and line a standard-sized loaf pan with non-stick baking paper.

Pour the mixture into the prepared loaf pan and smooth out the surface.

Preheat the oven to 180°C (350°F) and bake for about 45 minutes, or until a skewer inserted into the center comes out clean.

Let the pumpkin bread cool in the tin for 15 to 20 minutes before transferring it to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens