Pumpkin Spice Bread Recipe

Ingredients

• 2 cups chopped pumpkin
• 1.5 cups wholemeal self raising flour
• 1 tsp cinnamon
• 2 tsp mixed spice
• 2 tsp baking powder (I use salt skip - you can google and purchase online)
• 1 egg
• 1/2 cup milk
• 75g butter melted
• 1/2 cup brown sugar (you can reduce or leave out for a more savoury slice)
• 225g cream cheese
• 1/4 cup icing sugar.
• 1 tsp maple syrup.

Directions

1. Chop and prep your pumpkin. Steam for 15 minutes until soft. Use a blender or food processor to puree until smooth. (In the states you can actually just buy cans of pureed pumpkin negating the need for this step all together)
2. Set the pumpkin aside for later
3. Preheat the oven to 190 degrees Celsius.
4. Prep a 20 x 20cm cake pan (or really any size you have will work) by greasing the sides and bottom.
5. In a bowl mix together your dry ingredients (flour, sugar, spice, baking powder)
6. Add your wet ingredients to the pumpkin (egg, milk, butter) and mix to combine.
7. Add wet ingredients to dry ingredients and whisk to combine.
8. Pour mixture into pan and bake for 20-25 minutes. Allow to cool before icing.
9. Put cream cheese and icing sugar in a bowl and beat until smooth and combined.
10. Spread icing over bread and sprinkle with cinnamon to serve.

Storage Instructions

Store in an airtight container in the fridge for up to 3 days, or freeze the bread un-iced for up to 3 months. Ice after thawing.

Nutrition Notes

Pumpkin adds fibre and beta-carotene, while wholemeal flour brings extra fibre and whole grains. The added sugar is why we suggest this one for 2 years and over — simply leave it out for a savoury slice suitable for younger bubs.

Parent Tip

Make a double batch and freeze the slices un-iced — pull one out for an easy snack or a lunchbox addition for older kids.

Frequently Asked Questions

Can babies have this?

As written it's best from 2 years+ due to the added sugar. Leave the sugar out of the bread and icing for a savoury version suitable from around 9+ months.

Can I freeze it?

Yes — freeze the bread un-iced for up to 3 months and add the icing after thawing.

Can I make it dairy-free?

Yes — use a dairy-free spread in place of butter and dairy-free cream cheese for the icing, or skip the icing altogether.

Do I have to use the sugar?

No — the sugar is optional. The bread works well as a savoury slice without it.