This nourishing pumpkin bread from our book Toddler to Table is a cosy, lunchbox-friendly favourite that’s as versatile as it is delicious. Made with naturally sweet pumpkin and pantry staples, it’s a simple bake that little hands love to help with—and even more to eat.
Perfect as a snack, part of breakfast, or popped into lunchboxes, this loaf is moist, lightly spiced, and gently sweetened. You can even turn it into muffins by reducing the cooking time—ideal for little grab-and-go portions or baby-led feeding.
Whether served on its own or topped with a smear of nut butter or cream cheese, this pumpkin bread is a wholesome win for the whole family.
Pumpkin Bread
DF | NF – Can be GF. Contains Egg (but can be made egg free)
Equipment
- 1 Baking Paper
- 1 Large bowl
- 1 knife
- 1 Loaf Pan Or Muffin Tray
- 1 Spatula
Ingredients
- 1/3 cup olive oil see notes
- 1/3 cup honey* or maple syrup see notes
- 2 eggs see notes
- 1 cup roasted pumpkin, pureed see notes
- 1/4 cup milk of choice
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract or powder
- 1 tsp bicarbonate soda
- 1 1/2 cups spelt flour see notes
Optional
- 1 handful chopped walnuts or raisins
Instructions
- Preheat oven to 180C (325 F) and line a 20×12 (approximately) size loaf pan with baking paper.
- In a large bowl add the oil, honey, eggs, pumpkin puree, milk, spices and whisk with a fork until all blended.
- Add the flour and stir until just combined. If adding raisins or walnuts, fold them through
- Pour the batter into the loaf tin, and drizzle with some extra honey and sprinkle of cinnamon if you like.
- Bake for around 50-60 minutes. Check at 50 minutes with a toothpick or knife inserted into the middle of the loaf, if it comes out clean the bread is ready. If making muffins, check after 20 minutes.
- Let the bread cool for 20 minutes before serving. Delicious served with lots of butter!
Notes
Age Appropriate: 12 months +
Freezer Friendly: Yes, I would cut into slices first, then freeze with baking paper between the slices. Or lasts on the bench 2-3 days.
Notes:
- Will also work in muffin tray, just reduce the cooking time to 20-30 minutes
- Omit honey under 12 months
- Olive oil can be swapped for macadamia oil or melted coconut oil
- Eggs can be swapped for flax eggs (2 TBSP ground flaxseeds to 6 TBSP water = 2 eggs)
- For the pumpkin, roast in large wedges until soft (i like to roast in coconut oil and cinnamon for extra flavour). I leave the skin on when roasting, and then remove once cooked as its much easier. When soft and roasted, either blend or mash with the back of a fork until smooth for this recipe.
- Spelt flour can be swapped for cassava or buckwheat flour for GF option
Tried this recipe?Let us know how it was!
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