Pumpkin bread with nuts

Ingredients for 1 servings:

• 420 ml pumpkin flesh, puree
• 250 g brown sugar
• 110 g butter, soft
• 3 eggs
• 450 g flour
• 2 tbsp baking powder
• 1 tsp cinnamon powder
• ½ tsp sea salt
• ½ tsp nutmeg
• 1 handful of walnuts, or pecans or chocolate, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Preheat oven to 175 degrees C (top/bottom heat). In a bowl, whisk together pumpkin puree, sugar, butter, and eggs until creamy. In a second bowl, whisk together flour, baking powder, cinnamon, sea salt, and nutmeg until lump-free and gradually add to the pumpkin mixture. Finally, stir in the chopped nuts or chocolate chips of your choice. Pour the batter into a greased pan. Bake on a medium rack until a wooden skewer inserted comes out clean. Baking time: 50-60 minutes for one large loaf, 25-30 minutes for two small loaves. I used one large and one small Kaiser-style pan for this amount and removed both at the same time after about 60 minutes. The result was perfect! Tip: To make pumpkin puree, halve the pumpkin, scoop out the seeds, and brush the cut side with a little olive oil and brown sugar. Place the cut side down on a baking sheet protected with aluminum foil. Bake for about 60 minutes at 180 degrees C top and bottom heat.