Pumpkin spice bread

Step 1/6

• 400 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

• 80 g walnuts
• 200 g flour
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp ground cardamom
• 1 tsp baking powder
• ½ tsp baking soda
• ½ 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

• 4 eggs
• 200 g sugar
• 45 g brown sugar
• 1 vanilla bean
• 180 ml rapeseed oil
• 1 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!