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Pumpkin Bread




  • 175g butter, melted
  • 140g honey
  • 1 large egg, beaten
  • 250g raw peeled pumpkin, coarsely grated 
  • 100g light muscovado sugar
  • 350g self-raising flour
  • 1 tbsp ground ginger
  • 2 tbsp demerara sugar
  • Handful of leftover pumpkin seeds – optional


  1. Preheat the oven to 180C – fan 160C. 
  2. Take a 1.5kg loaf tin and butter and line the base and two long sides.
  3. Mix the butter, honey and egg, and stir in the pumpkin or squash.
  4. Then mix in the sugar, flour and ginger. 
  5. Pour the mixture into the prepared tin and sprinkle the top with the demerara sugar and pumpkin seeds (optional)
  6. Bake for 50-60 minutes, until risen and golden brown. 
  7. Leave in the tin for 5 minutes, then turn out and cool on a wire rack.
  8. Serve thickly sliced, alongside butter – great as a stater or complimentary snack!

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Hilsea Industrial Estate Hilsea, Portsmouth,
Hampshire PO3 5JF

© Dennis Edwards for Foodservice 2024