Juicy Pumpkin Bread

5 from 2 votes
Prep Time 1 hour
Cook Time 15 minutes
Rest Time 50 minutes
Total Time 2 hours 5 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 248 kcal


  • 400 g Finely grated pumpkin
  • 500 g Wholemeal spelt flour
  • 1 tsp Salt
  • 1 tsp Ginger bread spice
  • 1 tsp Ground coriander
  • 1 tsp Turmeric
  • 1 packet Dry yeast
  • 100 g Butter
  • 100 ml Milk or herbal alternative
  • 2 tbsp Maple syrup


  • Mix the flour, spices, salt and yeast. Gently heat the butter and milk in a saucepan. Add the grated pumpkin, milk mixture and maple syrup to the flour mixture. Knead into a smooth dough with the food processor and cover and let rise in a warm place for approx. 60 minutes.
  • Then knead the dough again and pour it into a greased loaf pan or shape it into a round loaf. Bake in a preheated oven at 180 degrees top / bottom heat (or 160 degrees convection) for about 45 - 50 minutes until golden yellow.
  • Instead of gingerbread spice you can use just cinnamon. I do, however, like a hint of anise, allspice or cloves in the bread. The ground coriander is also optional.
  • If you use fresh yeast, half a cube is enough. Then crumble this into the warmed milk mixture and let stand for a few minutes. Then continue as described above.


Serving: 100gCalories: 248kcalCarbohydrates: 51gProtein: 4.8gFat: 2.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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