Spiced pumpkin bread

Moist and dense, this spiced pumpkin bread has heat from the chilli flakes and crunch from the pepitas, and is incredibly good warm or toasted and spread with butter.

  • 1 hr 20 mins cooking
  • Serves 8
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Spiced pumpkin bread
  • 2 cup (300g) self-raising flour
  • 1 teaspoon sea salt flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon sweet paprika
  • 1 cup cooked mashed butternut pumpkin
  • 1/2 cup (125ml) buttermilk
  • 60 gram butter, melted
  • 2 eggs
  • 1/4 cup (50g) pepitas (pumpkin seeds), chopped coarsely
  • 1/4 cup (20g) finely grated parmesan cheese
  • 2 teaspoon fresh thyme leaves
  • 1 teaspoon dried oregano leaves


Spiced pumpkin bread
  • 1
    Preheat oven to 180°C/350°F. Oil 11cm x 18cm (4½-inch x 7¼-inch) loaf pan; line base with the baking paper.
  • 2
    Combine flour, salt and spices in a large bowl. Make a well in centre; stir in combined pumpkin, buttermilk, butter and eggs until just combined.
  • 3
    Spoon mixture into pan; smooth surface. Sprinkle with combined pepitas, cheese and herbs.
  • 4
    Bake bread about 55 minutes. Stand in pan 10 minutes; before turning, top-side up, onto a wire rack. Cool 30 minutes before serving.


You need to cook 400g pumpkin for the amount of mashed pumpkin in this recipe.