Welcome back my love, I mean welcome back AUTUMN.
I just can’t explain it, but it makes me sooooo happy that autumn is back, maybe because it means pumpkin season is back!
So here’s the first new pumpkin recipe: PUMPKIN BREAD, and make it even better, it’s pumpkin bread with chocolate!
1 cup of flour
1 tea spoon of baking soda
1 tea spoon of cinnamon
1 tea spoon of nutmeg
1 tea spoon gingerbread spices
2 spoons of vanilla sugar
2 spoons of coconut sugar
4 spoons of cane sugar
½ cup of sunflower seeds
200 ml of water
½ pumpkin (Hokaido)
150 ml olive oil
chocolate (or chocolate chips)
Let’s start with pumpkin. Before everything, you need to take a pumpkin and make it a pumpkin purré. I can almost see your desperate face, but do not worry! I’m here to make it clear.
How to make pumpkin purré for pumpkin bread?
It’s quite simple.
You need only half of the pumpkin so you can use the other half for pumpkin soup for example.
Cut your half of pumpkin one more time for „half“. Put the two parts of the pumpkin into the baking tray. Sprinkle pumpkin with cinnamon and vanilla sugar. And bake it until the pumpkin is mild. Then peel the pumpkin. It will be very easy – you can use the spoon and it is hollow it up. Put it to the bowl and mix it with water (200ml) until the mixture is smooth.
And now back to the rest of the ingredients.
In one bowl mix together dry ingredients. Break chocolate to small pieces (or buy chocolate chips already) and add chocolate to your mixture. Then add to the bowl with pumpkin purée: 2 eggs and 150 ml of olive oil and mix it together. When the mixture is smooth mix it with all dry ingredients. Fill your bread baking form with the mixture and you are almost done.
And finally, put it to the bread baking form and bake it about 45 minutes.
Same as with banana bread, you can serve it with marmalade, peanut butter or whip cream.
Bon Appetit 🙂