Pumpkin spice bread

Pumpkin spice bread

Based on 6 ratings

Difficulty

Easy 👌
30
min.
Preparation
90
min.
Baking
15
min.
Resting

Ingredients

Servings:-12+
400 g Hokkaido pumpkin
80 g walnuts
200 g flour
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground cardamom
1 tsp baking powder
½ tsp baking soda
½ tsp salt
eggs
200 g sugar
45 g brown sugar
vanilla bean
180 ml rapeseed oil
orange
butter for greasing
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • cutting board
  • knife
  • immersion blender
  • bowl
  • fine grater
  • hand mixer with beaters
  • rubber spatula
  • loaf pan
  • wire rack

Nutrition per serving

Cal
375
Protein
6g
Fat
22g
Carb
37g

Step 1/6

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.
  • 400 Hokkaido pumpkin
  • baking sheet
  • oven
  • cutting board
  • knife

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.

Step 2/6

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.
  • immersion blender
  • bowl

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.

Step 3/6

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.
  • 80 walnuts
  • 200 flour
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ¼ tsp ground cardamom
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • oven
  • bowl
  • cutting board
  • knife

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.

Step 4/6

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.
  • 4 eggs
  • 200 sugar
  • 45 brown sugar
  • 1 vanilla bean
  • 180 ml rapeseed oil
  • 1 orange
  • bowl
  • fine grater
  • hand mixer with beaters

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.

Step 5/6

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.
  • rubber spatula

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.

Step 6/6

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!
  • butter for greasing
  • oven
  • loaf pan
  • wire rack

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!