Pumpkin spice bread

Pumpkin spice bread

Based on 34 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Easy 👌

Preparation

30 min

Baking

90 min

Resting

15 min

Ingredients

2Servings
66⅔ g
Hokkaido pumpkin
13⅓ g
walnuts
33⅓ g
flour
tsp
ground cinnamon
tsp
ground nutmeg
tsp
ground cloves
tsp
ground cardamom
tsp
baking powder
tsp
baking soda
tsp
salt
eggs
33⅓ g
sugar
g
brown sugar
vanilla bean
30 ml
rapeseed oil
orange
butter for greasing
MetricImperial

Utensils

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

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How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

homemade-brown-sugar

Homemade brown sugar

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal375
Fat22 g
Protein6 g
Carb37 g
  • 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.
    • 66⅔ g 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.
    • 13⅓ g walnuts
    • 33⅓ g flour
    • tsp ground cinnamon
    • tsp ground nutmeg
    • tsp ground cloves
    • tsp ground cardamom
    • tsp baking powder
    • tsp baking soda
    • 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.
    • eggs
    • 33⅓ g sugar
    • g brown sugar
    • vanilla bean
    • 30 ml rapeseed oil
    • 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!

  • Enjoy your meal!

    Pumpkin spice bread

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