pumpkin spice bread

The reason we took a break of posting regularly is that I made Sophie an Advent Calendar this year and that kept me really busy. I made her a website with 24 windows all locked initially of course and each window is like different world once unlocked. There are photos in it and inspiration from the internet, a poem and stories, songs and quotes. Each morning I delete the password for the window of the day and then I check at what time she opend it curious like crazy how she likes my virtual love trying to reach over the Atlantic ...

It seems like ages as well since I baked with my friend Claudia. If we lived closer we certainly would be in the kitchen together more often! We both enjoy this a lot, although today I was busy taking pictures more then usual. Claudia makes that special pumpkin bread only in the season after Thanksgiving but her family could eat it way more often. When Julian came home he was immediatly in the kitchen following this scent and devoured a slice in no time. This recipe is becoming my favorite for sure and it works well as a big loaf as well as in the gift size version.
My home is officially a real home now! This bread filled our kitchen with the smell of cinnamon, nutmeg and cloves incredibly addictive!

Pumpkin spice bread

For afternoon tea you can eat it dunked in coffe, Claudia said with a big smile, or with clotted cream and strawberry jam. I bet it is great as well with ham and cheese if you like sweet bread with savory tastes. I certainly do!

Winter forest

This picture was taken last weekend in Salzburg when I made all my Christmas cookies with the best decoration form above for the real Advent feelings. Now the snow has melted and it doesnt look like it will snow any time soon ....

Print recipe

Preparation time 12min
Oven time 45 min to 1 hour

You Need

370g pumpkin mash from the can
180ml sunflower seed oil
400g brown sugar
3 eggs
300g gluten-free flour
3g baking powder
3g baking soda
4g salt
2g ground cloves
1g ground cinnamon
1g ground nutmeg

Preheat the oven to 175°C | 350°F
Line your baking forms with parchment paper.

Mix in a large enough bowl (we made double the portion, this bread freezes real well in case you are afraid of having too much, which will not happen … J) the pumpkin mash, oil, sugar, and eggs. In a separate bowl mix the dry ingredients: flour, soda, salt, cinnamon, cloves and nutmeg.
Mix the dry ingredients with the pumpkin mix and fill the lined forms up to half with the dough.
Bake in your preheated oven for 45 min to 1 hour and check by inserting a stick if done. The smaller forms will be done in less time so lets say in 35 minutes. The pumpkin bread is ready when the stick comes out clean! Best served still warm ... believe me :-)