Pumpkin Bread with Walnuts- its super easy to make!

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.

love

sabrina x

Pumpkin Bread with Walnuts

Delicious autumn recipe for pumpkin leftovers

simple

• Prep time:
  15 minutes
• Baking time:
  1 hours
• Total time:
  1 hours 15 minutes

Ingredients

1 piece

250 g	flour
300 g	pumpkin- peeled and shredded
150 ml	sunflower oil
3	eggs
150 g	brown sugar
80 g	walnuts
50 g	plain yoghurt
15 g	ginger – it should be roughly the size of half of your thumb
1/2	tsp ground nutmeg
1	pinch salt
	1/2 tsp baking powder
1/2	tsp bicarbonate of soda
	optional: powdered sugar to dust

Utensils

• Loaf tin

Steps of preparation

1. Preheat the oven to 180°C and line your loaf tin with some baking paper.
2. Peel the Pumpkin and shred it with the ginger. If you have a food processor, please use it.
3. In a big bowl, beat the eggs, oil and sugar for about 2 minutes.
4. Add the yoghurt and combine everything.
5. Add the pumpkin and ginger, nutmeg, salt and mix for another minute.
6. Add the flour, baking soda and bicarbonate of soda and combine everything.
7. Roughly chop the walnuts and stir them underneath
8. Pour the mixture in your loaf tin and bake for 55- 60 minutes.
9. Please do make a toothpick test at the end of the baking time as nothing is worse than an unbaked cake!
10. Let it cool down on a wired rack for 10 min and then remove it from your baking form.
11. Sprinkle with some powdered sugar if you like and enjoy!

Notes

I use either a Butternut or Hokkaido Pumpkin

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