Pumpkin & Ginger Quick Bread
With pumpkins still plentiful, this week’s recipe is a variation of ‘pumpkin bread’—a moist, cake-style loaf rich with autumn flavour, made using self-raising flour for ease and speed.
Ingredients
- 250g peeled and cubed pumpkin (or squash)
- 450g self-raising flour
- 1 teaspoon ground ginger
- ½ teaspoon mixed spice (optional)
- 100g light muscovado sugar
- 1 teaspoon salt
- 2 eggs
- 50ml olive oil or melted butter
- 125ml milk
- Optional: 50g chopped walnuts or pumpkin seeds for added texture
Method
- Preheat your oven to 180°C (160°C fan). Grease and line a 2lb (900g) loaf tin.
- Steam or roast the pumpkin cubes until soft, then mash to a smooth purée. Allow to cool slightly.
- In a large bowl, mix the self-raising flour, ground ginger, mixed spice (if using), sugar, and salt.
- In a separate bowl whisk the eggs, oil (or melted butter), milk and mashed pumpkin together until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. If you’re using walnuts or pumpkin seeds, fold them in now.
- Spoon the batter into the prepared loaf tin and smooth the top.
- Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.
- Remove from the oven and leave in the tin for 5 minutes, then transfer to a wire rack to cool.
- Slice and serve warm with butter—or enjoy cold later.
Variations & Tips
- Add a tablespoon of chopped crystallised ginger for extra spice.
- Replace 25g of sugar with honey for a subtly different sweetness.
- If you’d prefer a plain version, omit the ginger and spice and add a handful of raisins or sultanas.
- This loaf freezes well—slice and wrap for future snacks.
Final Thoughts
This pumpkin & ginger bread is a simple, seasonal bake that uses up autumn produce and requires minimal fuss. It’s ideal for baking after a few hours in the garden, and it makes a perfect companion to a cup of tea or a bowl of soup.
Give it a go with your pumpkins or squashes—let me know how you get on.