Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 2 cups flour, sifted
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 teaspoon ½ nutmeg
- 1 cup pumpkin pulp, mashed
- 1 cup milk
- 2 large egg (s)
- 0.25 ¼ cup butter, liquid or oil (e.g. sunflower oil)
- 1 cup (s) walnuts or pecans, chopped
Print Recipe
Pin Recipe Instructions
- Use a cup with a capacity of 250 ml. The dimensions are volume dimensions and not weight-dependent.
- Mix the flour, baking powder, baking soda, salt and spices.
- Mix the pumpkin puree with the sugar, milk and eggs.
- Add the dry ingredients to the wet ones. Work with the fat into a smooth dough. Stir in the nuts.
- Put in a well-greased dish.
- Bake at 175 degrees in a preheated oven for 45-55 minutes until a wooden stick comes out of the bread cleanly.
- The bread can be frozen for up to 8 weeks.
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