|400 g||Hokkaido pumpkin|
|2 tsp||ground cinnamon|
|½ tsp||ground nutmeg|
|½ tsp||ground cloves|
|¼ tsp||ground cardamom|
|1 tsp||baking powder|
|½ tsp||baking soda|
|45 g||brown sugar|
|180 ml||rapeseed oil|
|butter for greasing|
Preheat oven to 200°C/390°F. Halve, deseed, and roughly cut the Hokkaido pumpkin. Transfer to a baking sheet and bake in the oven for approx. 30 min., or until softened.
Remove baked pumpkin from the oven and transfer to a bowl to cool down. Blend into a smooth pumpkin puree and measure out 200g/7 oz. Set this aside.
Reduce oven temperature to 175°C/350°F. Chop walnuts and set aside. Add flour, ground cinnamon, nutmeg, cloves, cardamom, baking powder, baking soda, and salt to a bowl and stir to combine.
Add eggs, sugar, brown sugar, and the pulp of a vanilla bean to another bowl and beat until foamy. Add pumpkin puree, rapeseed oil, orange zest and stir to combine.
Add the flour mixture to the pumpkin puree and beat with the hand mixer until all ingredients just come together. Add chopped walnuts and mix in.
Grease a loaf pan and pour in the cake batter. Bake at 175°C/350°F for approx. 60 min. Remove the cake from the oven and let cool for approx. 15 min. inside the loaf pan before removing it. Let cool down completely on a wire rack before slicing. Enjoy!