Pumpkin spice bread

Pumpkin spice bread

Based on 36 ratings
In app
Team

Team

Editorial Team at Kitchen Stories

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

Ingredients

2Servings
MetricImperial
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

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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

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

How-To Videos

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how-to-chop-nuts

How to chop nuts

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How to scrape a vanilla bean

homemade-brown-sugar

Homemade brown sugar

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

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