Get cooking with Kids in the Kitchen

Lucy Stewart and her son Otis cooking the spiced pumpkin and maple bread together.

If your kids love banana bread, they’ll love this spiced pumpkin and maple bread.

Pumpkin contains vitamins, minerals and antioxidants that help keep the immune system strong, and the eyes, heart and skin healthy. Pumpkin seeds are also a rich source of zinc that’s essential for growth, wound healing, immune function and perception of taste (low zinc can contribute to fussy eating).

It’s an easy recipe to make with the kids – just a bit of whisking, sifting and stirring, pop it in the oven and, in about an hour, you’ll have a house smelling of fragrant spices and a delicious bread to enjoy for afternoon tea. There are options in the recipe to make it gluten and dairy free too, if you wish.

Makes: 1 loaf. Prep time: 15-minutes. Cook time: 1 hour


1 cup mashed pumpkin

2 free range eggs, at room temperature

1 ¾ cups gluten free or wholemeal flour

1/3 cup pure maple syrup

1/3 cup coconut oil or butter, melted

¼ plant-based mylk or milk of choice

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

1 tsp baking soda

1 tsp pure vanilla extract

½ tsp sea salt

6 pitted Medjool dates, chopped

¼ cup pumpkin seeds, to decorate


Preheat oven at 165C and line and grease a loaf tin

In a large bowl, whisk together the coconut oil and pure maple syrup

Add the eggs and whisk until combined

Add mashed pumpkin, mylk, spices, baking soda, vanilla and salt, and whisk to combine

Sift in the flour, and using a wooden spoon, mix until just combined

Gently fold in chopped dates

Pour the batter into your greased loaf tin and sprinkle pumpkin seeds over the top

Bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean

Allow the bread cool in the loaf tin for 10 minutes, then gently transfer to rack to cool for 20 minutes before slicing

Enjoy warm, with butter and a drizzle of honey. Individual slices can be stored in the freezer and reheated in the toaster

Lucy Stewart is a Tewantin mum who is nutritionist specialising in babies and kids health, and a recipe developer. You can find more of her recipes at