Sweet Pumpkin Bread with Hazelnuts

To ensure you dont always use pumpkin just in savory dishes, you can also use it to prepare a delicious and juicy sweet bread or cake, proving that it also belongs in desserts. For extra crunch, we added hazelnuts to the bread, which you can replace with walnuts if desired.

Details

Preparation Time: 10 minutes
Cooking Time: 55 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

Ingredients

190 g Flour, Wheat, bread flour
1 pinch Salt, table
1 teaspoon Baking powder
2 piece Egg, fresh
120 ml Oil, vegetable oil, canola
100 g Sugar, brown
50 g Sugar, white
1 teaspoon Vanilla, extract, natural
125 g Small pumpkins
70 g Nuts, hazelnuts

Steps

Preheat the oven to 180 degrees Celsius. Lightly grease a narrow, elongated baking pan (dimensions 23 x 13 centimeters) with butter (or coat it with oil) and line it with baking paper to make it easier to remove the baked bread later.
Wash the pumpkin, dry it, and grate it. Finely chop the hazelnuts.
In one bowl, mix the dry ingredients: flour, baking powder, and salt. In another bowl, mix the wet ingredients: oil, eggs, both types of sugar, and vanilla extract. Mix the ingredients well with a hand whisk to achieve a uniform mixture.
First, mix the grated pumpkin into the egg mixture, then fold in the dry mixture. Once you have a uniform batter, fold in the chopped hazelnuts.
Pour the prepared batter into the baking pan and spread it evenly across the entire surface with a spatula, smoothing the top. Place the pan in the preheated oven for 45-55 minutes. The bread is done when a toothpick inserted comes out clean.
Remove the pan from the oven. Let the cake cool in the pan for 20 minutes, then carefully remove it using the baking paper and place it on a wire rack. Allow the bread to cool completely before slicing.

Nutrition Information (Per 100g)

Calories: 282.58 kcal
Fat: 8.03 g
- Saturated Fat: 0.88 g
Carbohydrates: 43.64 g
- Sugars: 21.6 g
Protein: 6.86 g
Fiber: 1.46 g