Nutrition (1 serving)
- 138 kcal
- 17 g carbohydrates
- 6 g fats
- 3 g protein
Per 16 portions
- 2 cups spelt flour
- 2 eggs
- 1 cup pumpkin puree
- 1 cup oil
- 1 cup cane sugar
- 1/2 cup milk
- 3 tsp baking powder
- 1 pinch salt
- 1 pinch cinnamon
- 1 pinch of dried ginger
- 1 pinch nutmeg
- 1 pinch vanilla pods
- 2 tbsp cocoa powder
Instructions
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First, make the pumpkin puree. There are two ways:
1. faster way: Carve, peel and dice a pumpkin. Boil the diced pumpkin in water until tender, and then blend until smooth using a hand blender and adding a drop of milk.
2. more delicious way: carve and slice the pumpkin. Bake it in an oven preheated to 180 °C until tender. Then peel it and mix it the same way as described above.
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When the puree is done, just mix all the batter ingredients.
First, mix all the dry ingredients (spelt flour, sugar, baking powder, salt, a pinch of vanilla, and the seasoning), then add the liquid ingredients (egg, pumpkin puree, oil, and milk). The only ingredient you won't add is the cocoa.
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Set one‑third of the batter aside and add cocoa to it. You can make it thinner by adding two tablespoons of milk.
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Preheat the oven to 180 °C.
Line the bread tin with a baking paper. You can achieve the marble effect by the following:
Place 4 tablespoons of the pumpkin batter at the bottom, followed by 4 tablespoons of the cocoa batter, and then repeat until you run out of batter, finishing with the pumpkin‑only batter.
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Bake for 60 minutes or so (do the toothpick test).
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Leave it to cool after baking, and enjoy!
Tip: Add a dollop of Greek yoghurt.
