Pumpkin and honey bread




1 hour 30 minutes


Using a steamer basket and a wok p. 51
Using a skewer to test for tenderness p. 50
Using a food processor or blender p. 48
Being careful not to overmix p. 18
Testing a cake is cooked p. 45


Bake the mixture in pan-lined muffin tins as a great accompaniment for soup. Bake at 200°C (180°C fan-forced) for 20 minutes until firm. Cool for a minute, then turn out on to a wire rack.

Print Recipe

This delicious loaf goes very well at morning or afternoon tea buttered or not and has been made and enjoyed by many students in the Stephanie Alexander Kitchen Garden program. The texture is somewhere between a spice cake and gingerbread but with definite pumpkin character.


1 × 500g piece pumpkin
1⁄2 cup extra-virgin olive oil
185 g wholemeal flour 75 g plain flour
1 teaspoon baking powder
1⁄2 teaspoon bicarbonate of soda
3⁄4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground ginger
1⁄2 cup honey
2 large eggs
1 heaped tablespoon pepitas or sunflower seeds


Remove the seeds from the pumpkin and cut away the skin if it is present – put the broadest side flat on your cutting board, and cut away from your hand. Cut the pumpkin into 1 cm cubes. You should have 300 g trimmed pumpkin.

Place a wok over medium heat and pour in water to come one-third up the sides. Sit a bamboo steamer basket over the water with its lid in place. Wait for the water to come to a boil and for the steam to rise through the slits in the basket. Carefully arrange the pumpkin in a single layer and steam, covered, for 10 minutes, then check. If tender when tested with a skewer, transfer the pumpkin to a plate. If not, steam for another few minutes and test again.

Tip the pumpkin into a food processor and whizz to form a smooth purée, or mash it with a potato masher. Measure out 1 cup purée (keep any extra for another use).

Preheat the oven to 180°C (160°C fan-forced). Grease a 12 cm × 20 cm loaf tin with a little of the oil.

Tip the flours, baking powder, bicarbonate of soda, salt and spices into a large bowl and mix thoroughly with a whisk. In another large bowl, whisk the 1 cup pumpkin purée and the rest of the oil with the honey and eggs. Add the flour mixture to the pumpkin mixture and mix gently to combine. Be careful not to overmix as the bread might toughen.

Pour the mixture into the prepared tin. Sprinkle with pepitas or sunflower seeds. Bake for 40–45 minutes, until a skewer inserted in the centre of the bread comes out clean.

Cool the loaf still in its tin on a wire rack for 10 minutes, then turn it out. Cool completely before slicing.