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- its super easy to make!

sabrina`s table

Delicious autumn recipe for pumpkin leftovers

5 from 6 votes

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Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Cuisine German

Servings 1 piece

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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!

The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.

Have you tried my recipe?Mention @sabrinastable or tag #sabrinastable!