Pumpkin Spice Walnut Bread
A tender, spiced loaf with pumpkin, cinnamon, and walnuts. Perfect to bake ahead and slice for tea.
- Time
- 1 h 35 min
- Serving
- 380 kcal
- Ingredients
- ≈ $0.49
- Protein
- 8 g
Ingredients
- 1 Pumpkinpack 1 kg ≈ $2.80 56 g
- 2 Wheat flour 38 g
- 3 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 4 Sugar 18 g
- 5 Sunflower oil 8 ml
- 6 Cinnamon to taste
- 7 Baking soda to taste
- 8 Walnutspack 150 g ≈ $4.00 10 g
- 9 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the pumpkin1 into cubes and roast at 375°F (190°C) for 20 minutes until tender, then mash into a purée.
Whisk the egg with sugar, oil, and pumpkin1 purée.
Fold in the flour, baking soda, cinnamon, and salt until a thick batter forms.
Stir in the chopped walnuts8.
Transfer the batter to a small loaf pan and bake at 355°F (180°C) for 45–50 minutes, until a skewer comes out clean.
Cool for 15 minutes, then slice into thick pieces.
Tips
- Why it works
- Bake the pumpkin until soft so the puree is smooth and doesn't leave lumps in the dough. If it's underbaked, it will be watery and spoil the structure of the bread.
- Substitutions
- Swap the walnuts for pine nuts (10 g) or almonds (8 g), but toast them first for a richer flavor. Use butter (8 g) instead of sunflower oil, but add 1 tsp milk to the dough.
- Common mistakes
- The bread may not bake through inside. Test with a skewer in the center: if the dough sticks, bake for another 10 minutes. The surface will already be golden by then.
- Storing and reheating
- Keep in the fridge for 4 days in a bag, and warm in the microwave for 20 seconds or in the oven at 160 °C for 5 minutes. Don't freeze it, it will turn soft.
- Serve with
- Serve with tea at lunch or dinner, sliced and dusted with powdered sugar. It also goes well with coffee or dried fruit compote.
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