Pumpkin spice bread
Ingredients
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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
Step 1/6
- 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
- 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
- 13⅓ g walnuts
- 33⅓ g flour
- ⅓ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp ground cardamom
- ⅛ tsp baking powder
- ⅛ tsp baking soda
- ⅛ 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
- ⅔ eggs
- 33⅓ g sugar
- 7½ g brown sugar
- ⅛ vanilla bean
- 30 ml rapeseed oil
- ⅛ 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
- 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
- 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!