Summary

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

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Instructions

1. Use a cup with a capacity of 250 ml. The dimensions are volume dimensions and not weight-dependent.
2. Mix the flour, baking powder, baking soda, salt and spices.
3. Mix the pumpkin puree with the sugar, milk and eggs.
4. Add the dry ingredients to the wet ones. Work with the fat into a smooth dough. Stir in the nuts.
5. Put in a well-greased dish.
6. Bake at 175 degrees in a preheated oven for 45-55 minutes until a wooden stick comes out of the bread cleanly.
7. The bread can be frozen for up to 8 weeks.