Homemade Pumpkin Nut Loaf


Servings 8
Time Needed Prep
Ingredients 12
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


  • 500 g Pumpkin Butternut 1/ 1/2 cups puree
  • 125 ml Honey
  • 90 g Brown Sugar
  • 125 ml Macadamia Oil
  • 80 g Dates chopped
  • 60 g Walnuts chopped
  • 125 g Plain Flour
  • 150 g Wholemeal Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ground Cloves
  • 20 g Wheatgerm

Nutrition Information

Qty per
143g serve
Qty per
Energy 272.86534953342kcalcal 190.96452975376kcalcal
Protein 3.5732527333894gg 2.5007371917682gg
Fat (total) 16.693218390805gg 11.682731448048gg
 - saturated 2.8786945812808gg 2.0146513947593gg
Carbohydrate 29.205736613401gg 20.439604251793gg
 - sugars 2.5959564860427gg 1.8167774342401gg
Dietary Fibre 3.0045540470183gg 2.102734010345gg
Sodium 3.2959419680404mgmg 2.3066615424009mgmg

Nutritional information does not include the following ingredients: Pumpkin , Honey, Brown sugar, Dates, Walnuts, Cinnamon, Ground cloves

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Homemade Pumpkin Nut Loaf is one of those old fashioned recipes that has been around forever, but no one thinks to make.  Pumpkin in cakes makes it so moist and ‘heavy’… So you don’t need any icing, just a little spread of butter on a warm slice will be perfect!  Healthy, yummy, delicious and served warm on a cold morning with your cuppa is perfect way to start your day.


  1. Preheat the oven to 180 degree. Grease and base-line a 23.5 x 13.5 x 7 cm loaf tin.

  2. Peel pumpkin remove the seeds and cut into chunky pieces. Cook the pumpkin until tender, drain well and mix to a puree in a food processor or electric blender.

  3. Measure 1 1/2 cups pumpkin puree and place into a large mixing bowl.

  4. Add honey, sugar, oil, chopped dates and walnuts to the pumpkin puree and mix well with a wooden spoon until evenly combined.

  5. Into a second mixing bowl, sift the flours, baking powder, cinnamon and cloves. Add any wheat husks that are left in the sieve to the bowl.

  6. Add the sifted dry ingredients and the wheatgerm  to the pumpkin mixture and stir well until just combined.

  7. Pour the mixture into the prepared tin and bake for 1 hour, or until warm skewer inserted in the centre comes out clean.

  8. Cool in the tin, standing on a wire rack, for 10 minutes, then turn bread out onto the rack to fully cool.

  9. Serve sliced, spread with butter and/or jam or honey if desired.

  10. The pumpkin may be cooked by boiling or steaming or for speed and convenience, place it in a clean food storage bag and cook in the microwave oven, on high.

  11. Pumpkin Nut Bread is suitable for freezing up to three months

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About Author

Gemma Lutton

Mother of three gorgeous kids and a extremely lucky husband. A stay at home mum now dipping her toes into the world of writing and escaping into fanta...Read Moresyland until 3pm rolls around, then back to being an awesome mother and wife. Read Less

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