How many servings does this recipe make?

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

What ingredients do I need for Pumpkin Bread With Dried Tomatoes And Anchovies?

You need 11 ingredients. The key ingredients include: 6 1/3 ounces spelt flour or wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 3 eggs, and more.

Is Pumpkin Bread With Dried Tomatoes And Anchovies suitable as general?

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

How do I store leftover Pumpkin Bread With Dried Tomatoes And Anchovies?

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 With Dried Tomatoes And Anchovies

Name: Pumpkin Bread With Dried Tomatoes And Anchovies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/3 ounces spelt flour or wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 3 eggs; 4 3/8 ounces natural yogurt; 5 1/4 tablespoons pumpkin puree previously boiled and reduced to puree; 3 3/8 tablespoons olive oil; ground ginger; 1 1/8 cups dried tomatoes in pieces; 6 anchovies finely chopped; black sesame seeds for topping

Bake this irresistible Pumpkin Bread With Dried Tomatoes And Anchovies at home. Made with flour, baking powder, baking soda and eggs. Easy step-by-step …

This Pumpkin Bread With Dried Tomatoes And Anchovies relies on simple, everyday ingredients such as spelt flour or wheat flour, baking powder, baking soda and eggs. It comes together quickly and makes 4 servings, at about 588 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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Pumpkin Bread With Dried Tomatoes And Anchovies

Tips for the best results

Variations & substitutions

My Personal Notes

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