Pumpkin and Fruit Loaf

July 31, 2018




A craving for fruit bread a couple of weeks ago inspired me to create my own one at home! The first time I made it I was making up as I went along. I just used what I had on hand and was really happy with the result. I made a couple of adjustments to ensure I had the best possible version possible. Feel free to mix up the fruit and nuts you use. This recipe would be equally delicious if it was made with dried apricots and almonds. Like always, use what you have lying around your cupboards you might be surprised with what you come up with! 


RECIPE (1 loaf, 12 slices)


250g (2 cups) grated raw pumpkin 

2 eggs

1 teaspoon vanilla extract

¼ cup extra virgin olive oil

1 heaped tbsp raw honey

¾ teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon mixed spice

1 cup dried fruit (I used chopped dried figs and raisins)

1 cup crushed walnuts, plus a few extra to sprinkle on top

1 cup wholemeal spelt flour



1.Line a loaf tin with baking paper.

2.Mix all the ingredients together in a large bowl until well combined.

3.Pour the mixture into the lined tin.

4. Place a few walnuts over the top for decoration.

5.Bake for 1 hour at 180C. Check the loaf after 30 minutes, if it is getting too much colour cover with foil for the remaining 30 minutes.

6.Place on a cooling rack for a few minutes before slicing. 

Tip: Keep the loaf wrapped in cling wrap to ensure the centre stays moist. It store well on the bench or in the fridge for up to five day...if it lasts that long. 

Serving suggestion: I love the bread just fresh as a snack. However, if you are having it for breaky I recommend toasting it under a grill with a bit of butter. 



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