Summary

Ingredients

• 250 g flour
• 0.5 teaspoon ½ clove powder
• 0.5 teaspoon ½ cinnamon powder
• 0.5 teaspoon ½ nutmeg
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ baking powder
• 0.5 teaspoon ½ baking soda
• 220 g suar
• 150 g butter, very soft
• 2 egg (s)
• 340 g pumpkin meat, puree, e.. from cooked Hokkaido
• 75 g walnuts, rouhly chopped
• Butter or margarine for greasing the mold

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Instructions

1. Peel and core the pumpkin and boil the pumpkin flesh in water until soft. If you cut smaller pieces, the soft boiling only takes a few minutes. Then pour the pumpkin flesh into a sieve and puree.
2. Preheat the oven to 175 degrees circulating air. Grease a loaf tin lightly with butter or margarine.
3. In a bowl, mix the flour with the spices, salt, baking powder and baking soda
4. In a second bowl, stir the sugar with the soft butter with a mixer until very frothy, then gradually beat in the eggs thoroughly. Briefly stir in the pumpkin puree, then quickly work in the flour and spice mix, lastly the nuts.
5. Pour the batter into the mold and bake on the middle sliding shelf of the oven for 50-60 minutes. Then let cool in the mold for a few minutes and turn out onto a grid.
6. If you want, you can add powdered sugar or chocolate icing to the cake.