By Simran Makkar
August 31, 2026
Pumpkin bread loaf is the perfect rescue mission for that half-used tin of pumpkin puree sitting in your fridge, turning what could go to waste into something worth savouring. And the best thing of all, it comes together in a single bowl without any fancy equipment, no fuss, just a wooden spoon and a little patience. It is easy enough for a beginner baker to nail on the first try, and irresistible enough that it rarely survives past a day on the counter.
– ½ cup vegetable oil – 1 ¾ cups maida (all-purpose flour) – 2 eggs – 1 ½ cups pumpkin puree – 1 teaspoon baking soda – 1 cup sugar – ½ teaspoon baking powder – ½ teaspoon nutmeg powder – ¼ teaspoon cloves powder – Salt – 1 teaspoon cinnamon powder
Preheat the oven to 175°C and line the loaf tin with parchment paper or grease it.
Whisk the pumpkin puree, sugar and oil together in a large bowl until smooth.
Add the eggs one by one, beating well after each addition.
Blend in the cinnamon, baking soda, baking powder, cloves, nutmeg and a pinch of salt.
Gradually add the flour and gently fold until just combined, and avoid overmixing.
Transfer the batter into the prepared loaf tin and smooth the top with a spatula.
After baking for around 55 minutes, check that it is completely cooked by inserting a toothpick into the centre. If it comes out clean, it is done.
Keep the pumpkin bread in the tin for 10 minutes to let it cool, then transfer it to a wire rack. Slice and serve warm or at room temperature.