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Gingerbread spice pumpkin bread

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If you’re hosting afternoon tea, this Gingerbread Spice Pumpkin Bread is a must-try. It’s soft, delicious and so easy to make.

  • Serves8
  • Cook time1 hour 10 minutes
  • Prep time15 minutes, + 10 minutes cooling


  • 400g butternut pumpkin, peeled, seeded, coarsely chopped
  • 2 cups (300g) self-raising flour
  • 1 cup (220g) caster sugar
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 2 Coles Brand Australian Free Range Eggs
  • ½ cup (125ml) vegetable or canola oil
  • ½ cup (125ml) milk
  • 1 tbs pepitas (pumpkin seeds)
  • 1 tbs flaked almonds
  • Butter, to serve
  • Honey, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease and line the base and 2 long sides of a 10cm x 21cm loaf pan with baking paper, allowing the sides to overhang.
  2. Step 2

    Steam the pumpkin for 10 mins or until tender. Set aside to cool slightly. Transfer to a small bowl and mash until smooth. (You will need 1 cup of mashed pumpkin for this recipe.)
  3. Step 3

    Meanwhile, combine the flour, sugar, ginger and mixed spice in a large bowl. Whisk the eggs, oil and milk in a jug. Pour into the flour mixture and add the pumpkin. Use a wooden spoon to stir until just combined. Pour into the prepared pan and smooth the surface. Sprinkle with the pepitas and almonds.
  4. Step 4

    Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 10 mins to cool slightly, Transfer to a wire rack to cool completely. To serve, cut into slices, toast under the grill and serve with butter and honey.