I know everyone made already at least one pumpkin soup this season- am I right? But how about a Pumpkin Bread?
Do you also hate it when you buy a pumpkin, make your soup recipe and then you have still half of your pumpkin left? And 3 days later the Pumpkin still sits on your kitchen counter and you just don’t know what to do?
I had exactly the same! I just made my pumpkin soup (like every autumn straight on the first rainy day) and then I either freeze the leftover pumpkin or I make another soup. Ok, maybe some pasta as well. But even then I sometimes still have Pumpkin laying around.
So if you are in the same position as me, try out my pumpkin bread recipe!
Its super easy to make and absolutely delicious! I even add a bit of ginger and nutmeg for that pumpkin spice feeling ! The hardest part is to shred the pumpkin- use a food processor if you have one. It will definitely speed things up!
I used for my soup and this pumpkin bread a butternut squash, as I love the slightly nutty flavor of it. And its super easy to cut and peel. I am sure you could also bake it with a Hokkaido or any pumpkin of your choice.
But please do not leave the ginger or nutmeg out- it gives it this lovely fall taste. Nearly like the pumpkin spice, just without the allspice (pimento). And for those with a sweet tooth- please do not forget to sprinkle your pumpkin bread with some powdered (confectioners) sugar.
Pumpkin Bread with Walnuts
Delicious autumn recipe for pumpkin leftoverssimple
Prep time:15 minutes
Baking time:1 hours
Total time:1 hours 15 minutes
|300 g||pumpkin- peeled and shredded|
|150 ml||sunflower oil|
|150 g||brown sugar|
|50 g||plain yoghurt|
|15 g||ginger – it should be roughly the size of half of your thumb|
|1/2||tsp ground nutmeg|
|1/2 tsp baking powder|
|1/2||tsp bicarbonate of soda|
|optional: powdered sugar to dust|
- Loaf tin
Steps of preparation
- Preheat the oven to 180°C and line your loaf tin with some baking paper.
- Peel the Pumpkin and shred it with the ginger. If you have a food processor, please use it.
- In a big bowl, beat the eggs, oil and sugar for about 2 minutes.
- Add the yoghurt and combine everything.
- Add the pumpkin and ginger, nutmeg, salt and mix for another minute.
- Add the flour, baking soda and bicarbonate of soda and combine everything.
- Roughly chop the walnuts and stir them underneath
- Pour the mixture in your loaf tin and bake for 55- 60 minutes.
- Please do make a toothpick test at the end of the baking time as nothing is worse than an unbaked cake!
- Let it cool down on a wired rack for 10 min and then remove it from your baking form.
- Sprinkle with some powdered sugar if you like and enjoy!
I use either a Butternut or Hokkaido Pumpkin
You tried this recipe?
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