Chunky Pumpkin Loaf

Prep Time 25 minutes
Cook Time 50 minutes
Servings 1 loaf


  • 2 cups cubed pumpkin (or 1 cup pumpkin puree)
  • 2 cups white whole-wheat flour
  • ¼ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • cup cooking oil
  • ¾ cup white sugar
  • 2 eggs
  • ¼ cup milk
  • cup pumpkin seeds


  1. Preheat oven to 180°C and line a loaf tin with wax paper

  2. Add the cubed pumpkin to a pot of water, and boil on high for 15 minutes until soft. Drain well, then mash the pumpkin to desired consistency. I like mine a little bit chunky, not too smooth

  3. In a small bowl, sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside

  4. In a larger bowl, whisk together oil and sugar. Beat in eggs one at a time, then stir in pumpkin puree and milk. Add the flour mixture and pumpkin seeds, and stir until mixture is well combined. Pour the mixture into prepared tin, and bake for 50-60 minutes, until top is golden brown