Pumpkin bread

Pumpkin bread

This recipe for pumpkin bread is very successful. The bar turns out to be an incredibly cheerful color, moderately sweet , with a beautiful crispy crust. Pumpkin bread.


10 servings
Wheat flour 2.5 cups
Ground cinnamon 1 tablespoon
Soda 1 teaspoon
Pumpkin 10.58 oz (300 g)
Chicken egg 4 pieces
Nuts 5.29 oz (150 g)
Salt to taste
Vegetable oil 1 Cup
Calories 519 k cal
Protein 10.3 grams
Fat 34.3 grams
Carbohydrates 43.7 grams
Cooking time 1 hour 20 minutes

Instruction. Pumpkin bread.

In order for your future bread to turn out elegant, I advise you to buy a pumpkin with a bright orange pulp. Pumpkin bread.
Peel the pumpkin, cut it into pieces, and put it in a saucepan.

On a note! Before cooking, be sure to peel the pumpkin and carefully clean the seeds. In any convenient way, the pumpkin pulp is crushed to the consistency of mashed potatoes. In a saucepan with pumpkin, pour 6 tablespoons of water.

Over medium heat, boil until tender. A well-steamed pumpkin should be easily warmed up with a fork. Knead the pumpkin in mashed potatoes, pass through a sieve, there should be no lumps.

Mix the flour, baking soda, salt and cinnamon in a large bowl. Separately, mix the eggs, butter, cooked pumpkin crushed in a blender and crushed nuts. Combine both mixtures, mixing thoroughly until dough-like.

Place the dough in a baking dish and send it to the oven, preheated to 356F (180C) degrees, for 45-60 minutes. Remove the finished bread from the mold and leave to cool. Bread turns out to be very tasty, and it is easy to cook it.

But for me, it is a special, autumn and very beautiful bread, on a piece of which you can sketch greens, put a couple of pieces of cheese, delicious dried plums with garlic, and, for example, have breakfast. Or dinner! Even in cloudy weather, the sun will shine in your kitchen! Pumpkin bread turns out soft, with an appetizing golden crust! Bon Appetit!