Spiced Pumpkin Bread

October 13, 2015mayurisjikoni
Blog post




Spiced Pumpkin Bread is a soft, delicately sweetish, spicy home baked yeast bread. Walnuts, raisins, pumpkin seeds and pumpkin pie spice mix makes this bread ideal for breakfast or as a tea time treat.


Do you write down everything in a diary to remind you what has to be done on which day? Do you still belong to the old school where its written and not on your mobile? I am, as I really cannot trust technology 100%. What if my mobile gets stolen, or it is not charged or refuses to work for some odd reason.
Last month’s theme was jotted down in my diary as a reminder. I had baked the bread before leaving for London. Just didn’t get time to write the post. Unfortunately, thought amidst all the wedding preparation I will be able to get away and blog for a while. I was mistaken. As a food blogger, people have a lot of expectations. I got busy cooking for a huge family and friends. Suddenly bakes by fellow bloggers appeared on Facebook and every other social media. I felt so sad, especially when I had already baked it, photographed it and eaten it! Anyway, there is a lesson to be learnt, what can be done tomorrow, do it now. I am also learning to use my mobile for reminders.

This Month’s Theme

The October Bread Bakers theme is Hearty Fall Breads hosted by Wendy of A Day in the Life on the Farm. Thank you Wendy for a this lovely theme. Though we don’t have fall season in Mombasa, the theme has given me the opportunity to bake with pumpkin which I have not done so before. We get pumpkin practically throughout the year. It is a much ignored vegetable or rather fruit. It is usually used as a side dish instead of potatoes, made into a soup or the tender leaves are used to make a local dish called mukimo.


Check Out What Others Have Baked For The Hearty Fall Breads

My Bake For The Theme

I decided to bake a pumpkin yeast bread and began my search for the perfect recipe. The light orange hue and well risen loaf baked by Killer Bunnies.inc tempted me try her recipe out with a few additions of my own. Simply amazed at the beautiful yellow loaf. While the bread was baking, my whole house smelt of the delightful aroma of the pumpkin pie spice blend.
The slightly warm slices with melted butter is super tasty. Not too sweet. Added nuts and seeds gives a slight crunch to the otherwise soft bread.

Homemade Pumpkin Puree

I prefer to roast the pumpkin in the oven. It is so much easier as I don’t need to peel the hard pumpkin skin. Just cut it into half without damaging any of the fingers. Better still, I buy the already halved pumpkin from the store if available.
Brush the pumpkin halves or pieces with some odourless oil. Roast the pumpkin at 180C for 35-40 minutes. You can place the pumpkin cut side down or facing up. Insert a knife into the pumpkin, it should go in easily. Allow the pumpkin to cool a bit. Scoop out the pumpkin flesh.
For a smooth consistency, puree it in the food processor or mash it.


Some Ideas Where You Can Use The Pumpkin Puree

Creamy, light, fluffy and tasty creamy mousse. Ideal dessert to serve after a heavy meal as its light on the stomach.
Check out this recipe

Pumpkin Banana Bread Muffins are ideal for lunchboxes or early fall picnics.

Make Pumpkin Spice Latte at home, the way you want it.

Italian Pumpkin Bread is a must try bread.

Spiced Pumpkin Bread Rollsare ideal for Halloween Parties.


Useful Tips

  • Shape the dough the way you want to. Make it into a round bread, braid it, bake in a loaf pan or make them into small buns.
  • As pumpkin has its own sugar, the top of the bread tends to brown easily. After baking it for 15 -20 minutes, cover the bread with foil and bake for the remainder of the time. This prevents the crust from becoming too brown.
  • Add nuts, raisins and seeds according to your taste. I sometimes add dried cranberries and pecans.
  • If you find the pumpkin puree is very pale in colour then add about ¼ tsp turmeric powder to it. It will give a beautiful yellow colour without comprising the flavour of the bread.
  • On cooling the top of the crust appears wrinkled. This is because I probably allowed the bread to cool in a cold draft. This means the bread cooled down suddenly. An oven/microwave is a good place to allow the bread to cool if the weather is cold.


Ingredients Required For Spiced Pumpkin Bread

  • All Purpose Flour Or Bread Flour – when I bake breads in India and Kenya, I add vital wheat gluten to the flour. Usually 1-2 tbsp is enough for the whole recipe. In Canada, the all purpose flour tends to have higher gluten content, therefore I don’t add any vital wheat gluten.
  • Yeast – I use instant active yeast. If you use active dry yeast then you will need to add it to the warm milk and allow it to ferment for 10-15 minutes before adding to the flour.
  • Pumpkin Puree – homemade or ready made. If you are using ready made, use one without the spices or sugar added to it.
  • Milk – warm milk. The quantity required will vary from flour to flour. Sometimes I need only ½ cup and other times up to ¾ cup. If you choose to add an egg then reduce the amount of milk you use.
  • Butter – Use unsalted or salted. The butter must be soft, room temperature.
  • Pumpkin Pie Spice Mix – if you don’t get it ready made in the stores, it is quite easy to make it at home.
  • 1½ tbsp cinnamon powder
  • 1 tsp ginger powder
  • 1 tsp nutmeg powder
  • ¾ tsp clove powder
  • ¾ tsp all spice powder


  • Sugar – I prefer to use white granulated as brown sugar changes the colour of the bread.
  • Salt – I have used normal iodized salt.
  • Walnuts – can easily replace them with pecans.
  • Raisins – or any other dried fruit like sultana, cranberries, etc.
  • Pumpkin Seeds – roasted and shelled ones, unsalted.

Watch How To Make Spiced Pumpkin Bread and Homemade Pumpkin Puree




Spiced Pumpkin Bread is a soft, delicately sweetish, spicy home baked yeast bread. Walnuts, raisins, pumpkin seeds and pumpkin pie spice mix makes this bread ideal for breakfast or as a tea time treat.
Prep Time 10 minutes
Cook Time 30 minutes
Fermenting Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Course Breakfast, Tea Time
Cuisine American
Servings 1 loaf


  • 3 cups all purpose/bread flour
  • 1 tsp salt
  • ¼ cup white sugar
  • 1 tbsp pumpkin pie spice mix
  • 2 tsp instant active dry yeast
  • ½ cup walnuts chopped
  • ½ cup raisins
  • ¼ cup pumpkin seeds unsalted and roasted
  • 3 tbsp butter
  • 1 cup pumpkin puree
  • ½ - ¾ cup warm milk
  • extra flour for dusting


  • Mix flour, pumpkin pie spice, sugar, salt and yeast together in a mixing bowl.
  • Add 1 tbsp butter and rub into the flour.
  • Add the pumpkin puree and warm milk. Add milk according to how much is required.
  • Bring everything together into a rough dough.
  • Dust the worktop with some flour ( about 1-2 tbsp).
  • Rub your hands with a bit of butter.
  • Take the dough out onto the worktop.
  • Knead for 10-15 minutes till it is smooth and elastic.
  • You can knead it in the dough maker for 7-10 minutes.
  • Rub butter on your hands as and when needed. Don't be tempted to add more flour. However, if the dough is too sticky then add a tbsp at a time.
  • Add the walnuts, seeds and raisins. Knead well.
  • Shape the dough into a big ball.
  • Grease the bowl lightly with butter.
  • Place the dough in the bowl. Cover it with a lid, damp cloth or cling film and keep it in a warm place.
  • The dough should double the size. Mine took about 45 minutes. Depends on how warm your kitchen is.
  • Dust the worktop or board with flour again. Knead the dough gently.
  • Grease a a loaf tin (9" X 5") with butter.
  • Flatten the dough out into a rectangle or square, nearly the same length as the tin.
  • Roll it tight. Pinch the seams.
  • Tuck in the ends underneath. You now have a log shaped dough.
  • Place it in the prepared tin. Watch the video above on how to shape the dough.
  • Cover it with a tea towel or a shower cap. Let it rise again till the top rises about an inch above the rim of the loaf tin or till its double the size. Mine took only 40 minutes.
  • Preheat the oven to 180°C.
  • Brush the top of the risen dough with milk.
  • Place the tin in the hot oven to bake.
  • Bake for 20 minutes and check the bread. If the top is already golden brown, then cover it with a foil.
  • Bake for another 10 -15 minutes.
  • Remove the tin from the oven. Place the loaf on a wire rack to cool.
  • Slice and enjoy it some butter and marmalade.


  • If you add an egg to the dough, reduce the amount of milk.
  • Toast the bread, it tastes really good with some butter.
  • Add pecans instead of walnuts.
  • Add dried fruits of your choice.
  • Shape it into a ball and bake. Or make small buns. For a festive look divide the dough into 2-3 parts and braid it.
  • Cover the bread with foil after about 15 -20 minutes as the top does become brown too quickly.
Keyword homebaked pumpkin bread, spiced pumpkin bread, yeast pumpkin bread

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A Little Request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  • tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962









  • Renee Dobbs

    October 13, 2015 at 11:53 am

    Nice texture and spices in your bread.

  • Georgina K.

    October 13, 2015 at 2:13 pm

    This comment has been removed by the author.

  • Georgina K.

    October 13, 2015 at 2:15 pm

    Lovely colour and love the use of spices in your make Mayuri!

  • beena stephen

    October 13, 2015 at 3:34 pm

    Lovely bread

  • Nayna Kanabar

    October 13, 2015 at 8:14 pm

    I can imagine the aroma that must have filled your kitchen with all the lovely spice you have added.The bread looks gorgeous.

  • Shobha

    October 13, 2015 at 8:50 pm

    Lovely bread.. I love the spice flavours in this bread..

  • Julie

    October 13, 2015 at 9:22 pm

    This bread looks gorgeous and delicious. I love bread with tons of goodies in it!

  • Wendy Klik

    October 13, 2015 at 9:46 pm

    This is a perfect Fall bread with all those great spices and flavors. Your post reminded me that last year I actually made Mukimo and we really enjoyed it. I would be interested in seeing if the recipe I made is anything at all like traditional Mukimo. http://adayinthelifeonthefarm.blogspot.com/2014/03/mukimo-monday.html

  • Sharanya Palanisshami

    October 14, 2015 at 2:09 pm

    Addition of the spices made this bread aromatic and delicious………

  • Mayuri Patel

    October 14, 2015 at 6:13 pm

    Thank you Renee, loved the smell of the spices while the bread was baking.

  • Mayuri Patel

    October 14, 2015 at 6:13 pm

    Thank you Georgina.

  • Mayuri Patel

    October 14, 2015 at 6:13 pm

    Thank you Beena.

  • Mayuri Patel

    October 14, 2015 at 6:14 pm

    Thank you Nayna. It was a wonderful spice filled bread. Hubby is pestering me to make it again.

  • Mayuri Patel

    October 14, 2015 at 6:16 pm

    Thank you Shobha.

  • Mayuri Patel

    October 14, 2015 at 6:16 pm

    Thank you Julie, though I will be adding more nuts and raisins next time.

  • Mayuri Patel

    October 14, 2015 at 6:19 pm

    Thank you Sharanya. It was delicious and tasted even better when we toasted the slices and had it with butter.

  • Mayuri Patel

    October 14, 2015 at 6:22 pm

    Thank you Wendy. Loved the theme you chose for us.

  • Heather King

    October 15, 2015 at 12:56 am

    Love all the spices and nuts in this bread!

  • Marissa @ OMG FOOD

    October 15, 2015 at 9:09 pm

    I use my phone and laptop for almost everything blogging, except when I'm experimenting with recipes, in which case I use a pen and notepad and make a mess of it in the kitchen. 🙂 I will take this bread warm with extra butter, please! Looks delicious!

  • Donna M

    October 16, 2015 at 3:18 am

    Yum, this is a delicious looking loaf! I hadn't baked much with pumpkin either, until moving to the U.S…now I am hooked 🙂

  • Delicious Meets Healthy

    October 16, 2015 at 3:41 am

    This pumpkin bread looks amazing! Reminds me of the bread my grandma used to make when i was little. Love all the spices you used, sounds delicious!

  • Helen @ Fuss Free Flavours

    October 16, 2015 at 9:56 am

    Lovely loaf, and the pumpkin puree is a great addition, I am always looking for ways to make my loaves more interesting.

  • sneha datar

    October 18, 2015 at 5:04 pm

    Superb bread, lovely color and texture, I have still not made a pumpkin bread, will try one soon.

  • Pavani N

    October 21, 2015 at 2:36 am

    Wow, what an yummy looking pumpkin yeast bread. Looks awesome.

  • Hema

    October 21, 2015 at 4:53 pm

    Beautiful bread, just loving that texture..

  • Chef Mireille

    October 22, 2015 at 10:36 pm

    your bread got amazing height and texture

  • Robin @ A Shaggy Dough Story

    October 23, 2015 at 9:25 pm

    What a beautiful bread! It looks so rich and full of flavor. Thanks for sharing it.

  • Shireen Sequeira

    October 24, 2015 at 8:00 am

    Such a gorgeous bread Mayuri!! Love the crumb! I bet it tastes wonderful too!

  • Hiba abbas

    October 26, 2015 at 5:35 pm

    Lovely bread mayuri ,soft and yum:-)

  • Maha Gadde

    November 25, 2015 at 8:19 pm

    super bread.. love the top color n flavours in this bread..

  • Priya Joshi

    January 9, 2016 at 6:02 am

    Spicy bread is something that drives me crazy…

  • Ritu Ahuja

    January 9, 2016 at 2:27 pm

    Bread looks lovely. Moist and delicious. I wish I could grab a bite. Yum Yum 🙂

  • Moumita Malla

    January 27, 2016 at 1:47 am

    It looks so soft..can feel the aroma of spices which you used

  • Moumita Malla

    January 27, 2016 at 1:48 am

    It looks so soft..can feel the aroma of spices which you used

  • Yasmeen

    July 14, 2016 at 7:37 pm

    wholesome bread!

  • Priya

    July 30, 2016 at 7:44 pm

    I am excited to try pumpkin flavor …good share

  • Maha Gadde

    August 12, 2016 at 7:02 pm

    bread with pumpkin,sounds nice..

  • Amina Creations

    August 15, 2017 at 12:18 pm

    wow… pumpkin bread! never heard of it… looks perfect!

  • Priya @priyascurrynation

    May 23, 2018 at 7:44 pm

    I am in love with this bread 🙂

    1. mayurisjikoni

      May 25, 2018 at 8:06 pm

      Thanks Priya.

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