Recipes
Pumpkin Bread

Pumpkin Bread | Recipe

Rating:

0 % of 100

(0) Rate the recipe

Pumpkin Bread | Recipe

Name: Pumpkin Bread
Cook time: 15 min
Yield: 15 Personen
Ingredients: 130 g pecans; 200 g flour; 1 tsp bicarbonate of soda; 2 tsp baking powder; 4 eggs; 100 ml rapeseed oil; 200 g brown sugar; 200 g sugar beet syrup; 300 g pumpkin cubes, cooked; 100 g chocolate chips; some butter and flour (for the tin); 1 tsp icing sugar; 3 tsp JS Pumpkin Pie Spice

Just Spices

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

15 min

Baking Time:

55 min

Difficulty:

Easy

Persons

Ingredients

3 tsp

JS Pumpkin Pie Spice
130 g

pecans
200 g

flour
1 tsp

bicarbonate of soda
2 tsp

baking powder
4

eggs
100 ml

rapeseed oil
200 g

brown sugar
200 g

sugar beet syrup
300 g

pumpkin cubes, cooked
100 g

chocolate chips
some butter and flour (for the tin)
1 tsp

icing sugar

Method

Preheat the oven to 200°C (top/bottom heat). Grease a loaf tin (25 cm) with butter and dust with flour.

Coarsely chop the nuts in a mixer using the pulse function and remove. Put the pumpkin in the blender with 1 tbsp of the rapeseed oil and grind to a fine paste.

Mix the flour with the baking soda and baking powder in a bowl. Then add the pumpkin puree, eggs, rapeseed oil, brown sugar, sugar beet syrup and Pumpkin Pie Spice. Mix everything together with a whisk until incorporated.

Fold in the nuts and chocolate drops. Pour the batter into the prepared loaf tin.

Bake in the oven on the middle shelf for 50–60 minutes. Remove, allow to cool briefly, turn out of the tin and leave to cool completely.

Mix the icing sugar with 1 tsp Pumpkin Pie Spice and dust the cake with it.

Tip: Serve with a spoonful of Greek yoghurt and some chopped pistachios.

Nutritional information: (Per person)

Calories
251 kcal

Carbohydrates
27 g

Protein
14 g

Fat
4 g

Method

Preheat the oven to 200°C (top/bottom heat). Grease a loaf tin (25 cm) with butter and dust with flour.

Coarsely chop the nuts in a mixer using the pulse function and remove. Put the pumpkin in the blender with 1 tbsp of the rapeseed oil and grind to a fine paste.

Fold in the nuts and chocolate drops. Pour the batter into the prepared loaf tin.

Bake in the oven on the middle shelf for 50–60 minutes. Remove, allow to cool briefly, turn out of the tin and leave to cool completely.

Mix the icing sugar with 1 tsp Pumpkin Pie Spice and dust the cake with it.

Tip: Serve with a spoonful of Greek yoghurt and some chopped pistachios.

Nutritional information: (Per person)

Calories
251 kcal

Carbohydrates
27 g

Protein
14 g

Fat
4 g

Pumpkin bread

In late autumn, when fresh pumpkin is available, it’s time for a loaf of delicious pumpkin bread. This moist loaf is loaded with warming spices like cinnamon, nutmeg and cloves from the Pumpkin Pie Spice, full of sweet pumpkin flavour and studded with chocolate chips. Treat yourself with this healthy-ish cake!

Easy pumpkin recipes

If you love pumpkin the way we do, our easy and comforting recipes with pumpkin for autumn and winter are sure to inspire you! Try the pumpkin porridge with apples for breakfast, sweet tarte flambée with pumpkin for a sweet snacky lunch, and our dreamy, creamy pumpkin pasta for dinner!

Ingredients

Persons