Spicy Pumpkin Bread

August 21st, 2009


Nick loves making breads… Naan bread, tortillas, bread rolls… and I love eating bread!!!! Therefore, I would say we work very well together 🙂

So when Nick said he wanted to make some pumpkin bread, I was all for it!

He was a little suspicious that it was an actual bread due to the exception of yeast… can you really have a bread without yeast? Maybe…


Either way, it is a lovely savoury pumpkin bread (or loaf) with a brilliant orange colour, great flavours of spices and works especially well for morning tea or with a meal.

Spicy Pumpkin Bread
Recipe slightly adapted from Taste.com.au

Melted butter, to grease
300g (2 cups) self-raising flour
1/2 teaspoon salt
1/2 teaspoon mild chilli powder
1/2 teaspoon cumin seeds
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon sweet paprika
1 teaspoon cinnamon powder
450g (1 cup) mashed cooked pumpkin
125ml (1/2 cup) milk
60g butter, melted, cooled
2 eggs, lightly whisked
2 tablespoons pepitas (pumpkin seed kernels)

Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Sift the flour, salt and spices into a large bowl. Make a well in the centre.

Place the pumpkin, milk, butter and egg in a jug, and use a whisk to stir until well combined. Add the pumpkin mixture to the flour mixture, and stir with a large metal spoon until just combined. Spoon the mixture into the prepared pan and smooth the surface. Sprinkle evenly with pepitas.


Bake in preheated oven for 35-40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack to cool.


Note: You’ll need to steam about 500g peeled, deseeded, chopped pumpkin for this recipe. This bread is great for sandwiches and as an accompaniment to a chargrilled lamb salad.


  1. Anh says:

    Opps! Sorry for the last wrong comment. I need much sleep and coffee!

    Just wanna say: Very clever use of pumpkin and spices. This will be good with some soup, or lunch!

  2. That looks delicious! I do a similar pumpkin bread that is sadly not quite as good for you as yours is hehe. perhpas I should try this one!

  3. Karen says:

    I love pumpkin anything and this sounds amazing with the addition of the spices!

  4. Oh, I love pumpkin bread. And how great are pepitas? Yum!

  5. That looks really pumpkiny, and it must be tasty with all those spices!

  6. grace says:

    when i saw the word “spicy,” i thought you meant simply cinnamon, nutmeg, etc–the usual suspects. i’m thrilled that chili powder, paprika, and cumin are involved–great recipe!

  7. Parita says:

    Wow Anita the bread has baked beautifully, i have never tasted pumpkin baked goodies, this looks like savory version of the bread, can we make a sweet one too ?

  8. the bread looks so dense yet so moist, and the colour of it is absolutely spectacular! Love it to bits!

  9. Foodycat says:

    I made this to have with our dinner tonight – it was lovely! It was so light, I was amazed! We had it with some chilli con carne and it was just perfect.

  10. Alex G says:

    Sadly this doesn’t work with tinned pumpkin. Made it and ended up with a massive solid inedible stodge.

  11. Rachel says:

    Note – I weighed 1 cup of pumpkin, and it was about 215 grams. I think 450 grams is probably about 2 cups of pumpkin.

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