To call this “bread” is a little bit far-fetched… Let’s be honest here, this is, by all means a cake, and a rich one too!
I have been wanting to come up with my own take on Pumpkin bread for a while now, and it was only yesterday I was finally stuck with inspiration. After posting the photo of the end result on my Facebook page, I was inundated with requests for a recipe, so, there you go:
310 gr/2 1/2 cups of self-raising flour
60 m/ 1/4 cup l of olive oil
500 gr/18 ounces of roasted pumpkin pure (roasted with 2 tablespoons of brown sugar, 40 gr of butter , a pinch of salt and a teaspoon of ground cinnamon)
125 ml/ 1/2 cup of Greek yogurt
3/4 cup of agave liquid sugar (or brown sugar)
1 tablespoon of ground cinnamon and 1 teaspoon of ground cloves.
a teaspoon of vanilla extract or paste
zest and juice of 1 orange
Cut your pumpkin into large chunks, leaving the skin on. Coat the pieces with brown sugar, butter and cinnamon, cover with baking paper and roast for around 30 minutes. Remove the paper, turn the pumpkin pieces over and bake for a further 15 minutes or until soft.
Scoop the flesh out and mash well. Set aside to cool down then beat in two eggs, the oil, the yogurt, the orange juice and the agave nectar (or brown sugar). Mix well, then add the sifted four, the spices, the orange zest and the vanilla extract.
Pour the batter onto a loaf tin lined with baking paper, sprinkle the top with almonds flakes (or pepitas) and bake at 175 Celsius/350 Fahrenheit for around 40/45 minutes, or until a skewer comes out clean.
Allow to cool in the tin.
Get yourself one or two large slices dusted with icing sugar, accompany with butterbeer or pumpkin juice and invite Harry, Ron and Hermione over!
Silvia’s Cucina is on Facebook