Hand Baked Spiced Pumpkin Loaf

  • Total Time

    1h 0m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
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This cute hand-baked spiced pumpkin loaf is the perfect centrepiece for any Halloween or Autumn dinner. The cinnamon and ginger add a gentle heat to this delicious loaf, perfect for those Autumnal days. Why not try making them into mini pumpkin rolls and enjoy with delicious soup, snuggled up inside on a cold winters day. First time making bread?


  1. Mix together all of the ingredients, gradually adding the liquid (you may not need to use it all) until it forms a soft dough.

    • 70ml Milk (Whole)
    • 250ml Warm Water
    • 1 Medium Free Range Egg(s)
    • 2 tsp Honey
    • 2 tbsp Unsalted Butter
    • 1 tsp Ground Ginger
    • 230g Pumpkin Purée (Canned )
    • 1¼ tsp Salt
    • 1 tsp Cinnamon
    • 720g Very Strong White Bread Flour (we like Allinson)
    • 1 Easy Bake Yeast Sachet (we like Allinson) (7g)
  2. Knead for 10 minutes, or 5 if you are using a mixer with a dough hook.

  3. Leave to prove until doubled in size.

  4. Once proved, punch out the air in the dough and shape into either 8 equal sized rolls or one giant circular loaf.

  5. Place onto a lined baking tray and using a sharp knife slice 5-6 slits into the side of the dough.

  6. Cover with lightly oiled cling film and leave to prove again until it's doubled in size.

  7. Once proved, lightly brush with egg wash and sprinkle with pumpkin seeds.

    • 1 Medium Free Range Egg(s) (Lightly Beaten)
  8. Preheat the oven to 220°c (200°C fan, gas mark 7).

  9. Bake the rolls for 15-20 minutes or the loaf for 25-30 minutes.

  10. To check that the bread is baked throughout knock on the base, it should sound hollow.

  11. Leave to cool on a wire rack before serving.

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