Summary

Ingredients

• 250 g pumpkin (se) (Hokkaido), pureed, weihed ready to cook
• 115 g butter, (soft)
• 185 g suar, brown
• 2 large egg (s)
• 1 teaspoon orange (n), the zest
• 60 ml orange (s), the juice
• 230 g flour
• 1 teaspoon baking soda
• 0.5 teaspoon ½ baking powder
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ cinnamon, ground
• 0.5 teaspoon ½ clove (s), ground
• 0.5 teaspoon ½ ginger, ground
• 1 pinch (s) nutmeg, ground
• 80 g walnuts, halved, to taste
• Powdered sugar, for dusting

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Instructions

1. Halve, core, peel and dice the pumpkin. Cook in a little water until soft and puree, preheat the oven to 180 degrees.
2. Mix the softened butter with the sugar until creamy, for about 5 minutes and then stir in the eggs until everything is well combined.
3. Mix the pumpkin puree, orange zest and orange juice in a bowl. Mix the flour, baking soda, baking powder and spices as well and stir alternately with the pumpkin mixture into the butter mixture. If you like, stir in the walnuts.
4. Grease a 21 × 11 loaf pan and fill it with the batter. Bake in the preheated oven for 55 - 60 minutes until golden brown. You can also do a chopstick test, as each oven heats differently.
5. Let the cake stand in the tin for about 5 minutes, remove and let cool on a wire rack.
6. Dust with a little icing sugar.