Pumpkin bread

There is not much to say about this recipe except that it makes the best pumpkin bread ever!

Loaf pan 26 cm
Preparation time: 30 min + 45 min baking
Servings: 10

INGREDIENTS

125 g all-purpose flour
0.25 teaspoon salt
0.5 teaspoon baking soda
0.25 teaspoon baking powder
3 tablespoons pumkin spice mix*
85 g butter
100g white sugar
100 g brown sugar
1 egg
approx. 210 g pumpkin purée*
60 g pecans (optional)
10 g pumpkin seeds for decoration (optional)

* You can either use ready-made or use the recipe below

Pumpkin spice mix:

4 tablespoons ground cinnamon
3 tablespoons ground ginger
2 tablespoons ground nutmeg
1 tablespoon ground cloves
0.5 teaspoon cardamom

Pumpkin purée:

Makes approx. 400-450g. You can store it in a freezer for some weeks if you do not use all immediately.

1 (hokkaido) pumpkin

Pre heat the oven to 200˚C.
Cut the pumpkin in half. Do not cut through the stem. Start a bit below the stem and cut on both sides.
Remove the seeds.
Put parchment paper on a baking tray.
Put the pumpkin on the parchment paper inside facing down.
Bake 45-50 min. Some spots will start become slightly brown.
Take the tray out of the oven and let the pumpkin cool down completely.
Using a spoon take the flesh out and put it into a bowl.
Blend for even smoother consistency.

DIRECTIONS

1. Preheat the oven to 165˚C.

2. If you are using nuts: chop them with a knife or crush them in a plastic bag using a rolling pin. Leave some of the pecans to decorate the top of the loaf later on.

3. Prepare the dry ingredients. In a bowl mix with a whisk: the flor, salt, baking soda, baking powder, pumpkin spice mix, pecans.

4. Prepare the wet ingredients. In a separate bowls beat the butter with sugar wit a mixer, just until combined.

5. Add the egg to the wet ingredients and mix shortly again.

6. Add the pumpkin purée to the wet ingredients. Mix again.

7. Add the dry ingredients to the wet ingredients. Mix until well combined.

8. Prepare the form. Grease with butter or spray and cover the form with parchment paper.

9. Pour the batter into the form. Afterwards, decorate it with some nuts and pumpkin seads (optional).

10. Bake for 55-60 minutes.

11. Take the form out of the oven. Let the loaf cool down in the form for another 10-15 minutes.