Sweet pumpkin bread
Time
Preparation time: 15 min.
Cooking or baking time: 1 hour 20 minutes
Total preparation time: 1 hour 35 minutes
The recipe for this simple and quick-to-prepare cake (sweet pumpkin bread) comes from my sister-in-law from Canada. For me the best thing I have baked with pumpkins.
Quantity is enough for 10 people
ingredients
- 500 g dry pumpkin puree
- 500g flour
- 400 g of sugar
- 4 large (or 6 small) eggs
- 150 g raisins
- 150 g of ground walnuts or ground poppy
- 150 ml of water
- 1/4 l of oil
- 2 heaped teaspoon soda
- 1 heaped teaspoon of cinnamon
- grated peel half an orange (does not have to be)
- 1/2 tsp salt, some grated nutmeg
preparation
- Preheat oven to 180 degrees Celsius, grease 2 box molds (30x12x7 cm - L-B-H) or 8 mini molds (14x8x4 cm) and dust with flour.
- Mix all dry ingredients well in a large bowl, then add the eggs, the oil and the water, stirring everything briefly but vigorously (with food processor or by hand).
- Finally, stir in nuts and raisins. Fill the dough into the molds (only up to 3/4 of the height, the mass rises sharply).
- Bake with falling heat (reduce the temperature to 170 degrees after half the baking time and cover the top with paper or aluminum foil to prevent it from becoming too dark).
- Baking time for the box forms: 75-80 minutes, for mini-forms: 45 minutes.
- (Toothpick with a toothpick or wooden skewer if no dough sticks stick to it, the cake is ready.) Let the molds rest for a quarter of an hour, then throw the cake on a grid.
The cake remains fresh for days in aluminum foil and it is ideal for freezing.
Here is a tip for making pumpkin puree:
- Best suited for the above recipe are festfleischige pumpkins with orange pulp such as the variety Hokkaido, in which the shell can also be used. But there are also other varieties such as nutmeg squash, butternut and similar species.
- To make puree yourself, wash the pumpkin, halve with a large knife, remove seeds and fibers from the inside, cut the halves into slices. Do not remove the shell!
- Place the pumpkin pieces in a frying pan that has been moistened with a little water, coat the cut surfaces with a little oil, cover the frying pan tightly with aluminum foil and place in the oven for 1 hour at 175 degrees (do not turn on circulating air, dries out too much).
- Let the pumpkins cool, replace the Hokkaido variety with the shell, otherwise peel off the soft flesh with a sharp-edged spoon and then pass it.
- You can also make the puree in larger quantities and freeze in portions.
