National Pumpkin Day: Perfect Pumpkin Loaf

National Pumpkin Day: Perfect Pumpkin Loaf

If you didn’t know, today is National Pumpkin Day! I know pumpkin is so much more common in the USA but I love it! It’s so autumnal and I love cooking with it when it gets colder. I think we’re a bit restricted to the different types available here but I’ll always work with what we have. Last year, I made some great pumpkin cookies over fall after having a carving party and being left with so much. This year, I really wanted to make a healthy pumpkin loaf that was easy to make but also satisfied the craving for something sweet.

pumpkin loaf

I would normally recommend making your own pumpkin puree; all you need is to steam the pumpkin flesh. However, I was so happy to find 100% pumpkin puree in Waitrose that I bought a few cans. For Americans reading this, it’s really difficult to find in the UK as it’s never really been a part of our traditions.

I’ve always loved making this banana bread so wanted to do a similar pumpkin bread but with no refined sugar, flour or butter. There are eggs in this recipe so it’s not quite vegan but still incredibly healthy and delicious!

Perfect Pumpkin Loaf; You Will Need:

Pumpkin Loaf


2 cups of porridge oats (blended into a powder)
1 cup of pumpkin puree
2 tbsp of date syrup
2 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 inch of fresh ginger
1/2 tsp baking powder
1 tbsp coconut oil
pinch of salt


1/2 cup of dried pumpkin seeds
1 tsp of coconut oil
2 tbsp of date syrup


  1. Preheat your oven to 180C.
  2. First of all, you’ll need to blend your porridge oats into a fine powder. I do this just using and hand blender, super easy to do and saves you from buying expensive alternatives to flour. Add the cinnamon, nutmeg, ground cloves, baking powder and salt so that all your dry ingredients are in the same bowl.
  3. In a separate dish, place all the wet ingredients together. You might need to warm the coconut oil a little but don’t overheat it, you don’t want it to scramble your eggs. Whisk together either by hand or with a mixer. The ginger can be quite strong so adapt how much you use to your taste.
  4. Pumpkin Loaf

  5. Gradually add the dry ingredients to the bright orange pulp, mixing thoroughly in between.
  6. Grease your loaf tin with a little coconut oil to make sure the mixture doesn’t stick once you take it out of the pan.
  7. Pumpkin Loaf

  8. Put your loaf mix into the tin and pop it into the oven for 25 minutes.
  9. Check on your loaf, it should be setting but with a bit of viscosity (there’s a word I haven’t used since GCSE Science!) still. Another 15 minutes should be perfect; the top will be slightly brown but the mixture will be incredibly moist.
  10. Take it out the oven and leave it to cool slightly.
  11. In the meantime, I got an oven try and placed it on top of a warm hob. Add the ingredients for the topping into it and let it bubble a little on a low heat.
  12. Pumpkin Loaf

  13. Remove your loaf from the tin; it should come out easily.
  14. Drizzle the date syrup, coconut oil and pumpkin seed mixture over the top. This won’t set like caramelised sugar would but it will thicken.
  15. Serve up warm and enjoy!

Pumpkin Loaf

I’m so chuffed with myself for making this. It’s completely delicious and hits just the spot just nicely. This can be cut into 8 slices and is approximately 179kcals per slice. I’ve added it to MyFitnessPal so feel free to use it if you make it and want to log it.

Do you like healthy bake posts? Let me know if you’d like to see more!