Sweet Pumpkin Bread
10 servings
75 minutes
Sweet pumpkin bread is a cozy and aromatic treat infused with the warmth of the autumn season. Historically, pumpkin has been widely used in European cuisine for making bread and pastries due to its natural sweetness and tender texture. This bread delights with a harmonious blend of pumpkin puree, spices, and citrus notes. It turns out soft, slightly moist, with a rich flavor of cinnamon, nutmeg, and orange zest. Added nuts and dried fruits give it a crunchy texture and richness. It can be served as a standalone treat or paired with a cup of fragrant tea or coffee. A wonderful choice for cozy home breakfasts and heartfelt gatherings.
1
Prepare the nuts and chop them slightly with a knife. You can use walnuts and apricot kernel. Chop the dried fruits (dates, prunes, dried apricots), but do not chop the raisins.
- Nuts: 70 g
- Dried fruits: 70 g
- Dates: to taste
2
Put the puree in a large bowl. Add eggs, sugar, vegetable oil, orange juice, zest and mix well.
- Pumpkin puree: 350 g
- Chicken egg: 2 pieces
- Sugar: 200 g
- Vegetable oil: 90 ml
- Orange juice: 50 ml
- Orange zest: 2 teaspoons
3
Add baking powder, soda, cinnamon, clove, nutmeg, and salt to the sifted flour and mix everything.
- Wheat flour: 300 g
- Baking powder: 1 teaspoon
- Soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground cloves: 0.2 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Salt: 0.5 teaspoon
4
Mix dry and liquid ingredients, stir. If necessary, add a little flour. The dough should not be liquid but also not too thick. Do not mix for too long, or the bread will become dense and heavy.
- Wheat flour: 300 g
5
Add nuts and dried fruits, mix well.
- Nuts: 70 g
- Dried fruits: 70 g
6
Pour the batter into a greased pan, level it out, and place it in an oven preheated to 180–200 degrees for 55–60 minutes. Adjust according to your oven. Once the bread rises and browns, it's ready.