Photo of Seeded pumpkin loaf by WW

Seeded pumpkin loaf

Points® value
Total Time
1 hr 25 min
15 min
1 hr 10 min
Pumpkin spice makes everything nice – sunflower seeds give added crunch



400 g, peeled, deseeded, cut into small chunks

Calorie controlled cooking spray

4 spray(s)

Ground Ginger

½ teaspoon(s), level

Cardamom, ground

½ teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level


1 tablespoon(s), level

Vegetable Oil

80 ml

Skimmed Milk

75 ml

Egg, whole, raw

2 medium, raw, beaten

Caster Sugar

125 g

White Self Raising Flour

225 g

Baking powder

1 teaspoon(s), level

Sunflower Seeds

1 tablespoon(s)


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a 18.5cm x 8.5cm (base measurements) loaf tin with baking paper.
  2. Place the pumpkin on a large baking tray lined with baking paper. Mist with cooking spray and toss well with the ginger, cardamom and cinnamon to combine. Roast in the oven for 20 minutes. Add the honey, toss well, and roast for a further 7-10 minutes until soft and sticky. Remove from the oven and with a fork mash into a chunky purée. Leave to cool for 15 minutes. Reduce the oven temperature to 180°C, fan 160°C, gas mark 4.
  3. Combine the vegetable oil, milk, eggs and sugar in a large mixing bowl. Add the flour and baking powder and mix until just combined. Finally add the pumpkin purée and fold in carefully until just combined. Try not to over-mix.
  4. Pour the mixture into the prepared loaf tin and scatter over the sunflower seeds. Bake for 50 minutes, until golden and risen, covering the loaf loosely with foil for the final 10 minutes of cooking time to prevent it from over-browning.
  5. Remove the loaf from the oven and leave to cool in the tin for 15 minutes before slicing to serve.


The loaf can be stored at room temperature for up to 3 days (wrapped in clingfilm) or frozen for up to 3 months.