Pumpkin almond bread with crunchy slivered almonds and a distinct pumpkin taste.
As I mentioned before, probably in most of my pumpkin posts, I looooooove pumpkin. So much! So completely!
So if you, like me, have a soft spot for pumpkins, you will definitely love this bread. It is sweet and comforting, so soft yet surprisingly chewy due to those nice slivered almonds.
What makes this bread special?
Unlike other sweets baked with pumpkin puree which retain that sweet, creamy puree taste, this cake is made with grated, raw pumpkin.
This has an influence on the taste of the bread, you will actually smell and taste that typical, fresh pumpkin taste, which makes it a wonderful change from the differently delicious sweetness and “heaviness” of baked goods using baked pumpkin.
It is a simple recipe, made in no time, actually, the most laborious part of it is grating the pumpkin. With a food processor, you will have that done in no time as well.
If you use a Hokkaido pumpkin, you will not even have to peel it. So, if you are a pumpkin fan, give it a try and tell me if you liked it.
Tips for making raw pumpkin bread
- It is essential that you use a flavorful sort of pumpkin. Hokkaido, also known as red Kuri squash is always my first choice, I have yet to find another sort that has more flavor.
- Another great thing about Hokkaido is that you don’t have to peel it, just wash and dry it well.
- Always use a digital kitchen scale in baking, it makes a lot of difference. (Amazon affiliate link)
- Preheat the oven, the baking powder will lose its power if left to wait for the oven to get hot, the batter needs to go into the oven immediately.
- Make sure that the bowl and the beaters used to beat the egg whites are very clean, any trace of fat will prevent the whites from getting stiff.
How to store?
The pumpkin almond bread keeps well for at least 3-4 days. Keep it wrapped in a clean kitchen towel or in an airtight container at room temperature. If kept refrigerated, it will be fine for at least 2 extra days.
More sweet bread recipes:
Pumpkin Almond Bread
- Loaf pan, about 30 cm/ 12 inches long.
- 400 g Hokkaido pumpkin 14 oz
- 250 g all-purpose flour 8.8 oz/ 2 cups
- 2 teaspoons baking powder
- 100 g slivered almonds 3.5 oz/ 3/4 cup
- 3 eggs medium in Germany, large in US
- 250 g granulated sugar 8.8 oz/ 2 1/4 cup, divided
- 120 g unsalted butter 4.2 oz/ 1/2 cup, soft
- 1 teaspoon vanilla extract
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease and flour a loaf pan, about 30 cm/ 12 inches long.
- Grate the pumpkin; no need to remove the peel if using Hokkaido. Then, mix the flour and the baking powder and sift them.
- Beat egg whites: Divide the egg yolks from the egg whites. Whisk the egg whites until stiff, slowly add half of the sugar and continue whisking until the egg whites are glossy and stiff.
- Make the batter: In another bowl, beat together the very soft butter and the remaining sugar until everything is pale and frothy, about 8 minutes. Incorporate the egg yolks and the vanilla extract shortly, then fold in the egg whites. Fold in the sifted flour, baking powder, pumpkin, and slivered almonds.
- Bake: Pour the mixture into the prepared loaf pan and bake in the preheated oven, on the lowest part of the oven, for about 60-70 minutes, until a skewer inserted comes out moist but clean.
- Cool: Leave the cake in the pan for about 15 minutes, then remove it and let it cool on a wire rack. Sprinkle with icing sugar before serving, if you like.