CLASSIC PUMPKIN BREAD

The perfect balanced pumpkin bread: buttery, fluffy, warmly spiced and naturally sweet, with a soft melt-in-the-mouth texture. Ideal for cozy autumn mornings with coffee or tea.

TIME: 1 HOUR 20 MINUTES

DIFFICULTY: EASY

SERVINGS: 10

NUTRITIONAL FACTS

Calories

230

Fats

10 g

Saturates

5 g

Carbs

32 g

Sugars

17 g

Protein

4 g

Fibre

2 g

Salt

0.4 g

Nutrition values are estimated per serving and may vary depending on the ingredients used.

INGREDIENTS

Wet

100 g melted butter, not hot (vegan: 100 g coconut oil or vegan butter)
50 ml vegetable oil
2 large eggs, vegan: 2 flax eggs*
150 g brown sugar
25 g white sugar
250 g roasted pumpkin purée
100 ml full-fat yogurt, vegan: coconut or soy yogurt
1 tsp vanilla extract

Dry

250 g all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1½ tsp cinnamon
½ tsp ginger powder
¼ tsp nutmeg
1 pinch clove

Optional

60 g chopped walnuts or pecans
30 g dark chocolate chips, 70%
Light sprinkle of brown sugar on top

EQUIPMENT

22×10 cm loaf pan
2 mixing bowls
Whisk
Spatula
Baking parchment
Cooling rack

METHOD

Preheat oven to 170°C (fan). Butter and line a 22×10 cm loaf pan.
In a bowl, combine all dry ingredients (flour, soda, baking powder, salt, spices).
In a large bowl, whisk melted butter, oil and sugars until smooth.
Add eggs one by one, mixing gently.
Add pumpkin purée, yogurt and vanilla; mix until silky.
Add dry ingredients and fold gently with a spatula — do not overmix. (Fold in nuts or chocolate if using.)
Transfer batter to the pan, sprinkle a little brown sugar on top, and bake 55–65 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a rack. Wrap once completely cool — it becomes even softer and more aromatic the next day.