Pumpkin Spice Bread

Pumpkin Spice Bread and sliced strawberries in a pink Suckie Scoop Plate on a bench by Starting Solids Australia.

Its fall in America right now and after living in the states for a couple of years i'm feeling a little nostalgic for all of the beautiful pumpkin spice flavours! This is my spin on a pumpkin banana bread attempting to recreate that wonderful pumpkin spice flavour without the actual pumpkin spice!

Age Recommendation - Full disclosure this recipe does have a little added sugar in both the bread and the icing so is best suited for 2 years plus however if you have a few older kiddo's like me and are feeding the whole family I was comfortable serving it to my one year old.

I often see a lot of recipes like this one claiming to be "healthy" by switching regular sugar to a fancier sounding sugar or switching butter to coconut oil.

FYI these things actually don't make them any healthier. Coconut oil is basically just another form of saturated fat and doesn't deserve the health halo it gets. The same can be said for other forms of sugar like maple syrup, honey, coconut sugar, agave syrup etc. When it comes down to it they may be more "natural" forms of sugar but when we add them into things they are still essentially just added sugar with an inflated price tag. My advice when it comes to sugars is to choose the one you enjoy that fits within your budget and use it in moderation.

If you were making this recipe just for a little bubs you could easily leave out the sugar in both the bread and the icing to make it more of a savoury slice!

Pumpkin Spice Bread Recipe


  • 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.


  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.

Related Articles