Pumpkin Bread with Walnuts- its super easy to make!
Delicious autumn recipe for pumpkin leftovers
Just a heads up: I use grams and Celsius degrees in all my recipes, as I'm based in Germany.
Ingredients
- 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!
Disclaimer
As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.