Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup rye flour; 1 teaspoon baking powder; 1 cup canned solid-packed pumpkin puree done; 1/3 cup olive oil or vegetable oil; 2 large eggs; 1/2 teaspoon ground cinnamon; 1/8 teaspoon freshly grated nutmeg; 1/8 teaspoon ground cloves; 1/8 teaspoon ground ginger; 1/8 teaspoon ground cardamom; 1/2 cup white granulated sugar; 1/4 cup light brown sugar; 1/2 teaspoon baking soda; 1/2 teaspoon fine-grain sea salt; 1/4 cup chopped walnuts; 1/4 cup sunflower seeds

Servings: persons

1 cup all-purpose flour
1/2 cup rye flour
1 teaspoon baking powder
1 cup canned solid-packed pumpkin puree done
1/3 cup olive oil or vegetable oil
2 large eggs
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/2 cup white granulated sugar
1/4 cup light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon fine-grain sea salt
1/4 cup chopped walnuts
1/4 cup sunflower seeds

1
Preheat your oven to 350 degrees F. Butter and flour a 9 x 5 loaf pan. Set aside.
2
In a medium bowl, whisk together the all-purpose flour, rye flour and baking powder. To another medium bowl, add the pumpkin puree, olive oil, eggs, spices: cinnamon, nutmeg, cloves, ginger and cardamom, white sugar, brown sugar, baking soda and salt; whisk until mixture is smooth. Next, fold in the flour mixture until just combined, being sure not to over mix the batter. Over mixing will result in tough bread. Fold in the chopped walnuts.
3
Transfer the batter to the greased loaf pan. Sprinkle the top with a handful of sunflower seeds and transfer to the oven. Bake the loaf for 25 to 30 minutes, or until they are puffed, golden brown and a wooden pick or skewer inserted into the center comes out clean. Cool on a rack for 5 minutes and serve warm.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup rye flour, 1 teaspoon baking powder, 1 cup canned solid-packed pumpkin puree done, and more.

Yes, Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread

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