Pumpkin spice bread

Based on 21 ratings

Team

Editors at Kitchen Stories

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
6 g
Fat
22 g
Carb
37 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.
    • 400 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.
    • 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
    • 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
    • 200 g sugar
    • 45 g brown sugar
    • vanilla bean
    • 180 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!