Spiced Pumpkin Bread

I'm going to be honest, this recipe was the result of cheap pumpkin being on sale, and my desire not to waste a single gram. It's easy to make and freezes well, and makes for a lightly spiced, low sugar snack. If you're feeling inspired, try substituting pumpkin for another vegetable that's on sale.


  • 1/3 cup soy milk
  • 1 tsp apple cider vinegar
  • 1 3/4 cup wholemeal spelt flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • 3/4 cup rice malt syrup
  • 3/4 cup mashed pumpkin


  • Preheat oven to approximately 175 degrees Celsius and grease a banana bread tin.
  • Pour milk and vinegar into a small jug and leave for 10 minutes to create buttermilk .
  • In a large bowl, combine flour, powder, cinnamon and mixed spice and mix to combine.
  • Add syrup, pumpkin and milk and mix until just combined.
  • Pour into prepared tin and bake for approximately 35 minutes, or until an inserted skewer comes out clean.
  • Leave to cool before serving.

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