Pumpkin Almond Bread
Pumpkin almond bread with crunchy slivered almonds and a distinct pumpkin taste.
Servings: 1 loaf
Calories: 261kcal
Equipment
- Mixer
- Loaf pan, about 30 cm/ 12 inches long.
Ingredients
- 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/ ¾ cup
- 3 eggs medium in Germany, large in US
- 250 g granulated sugar 8.8 oz/ 2 ¼ cup, divided
- 120 g unsalted butter 4.2 oz/ ½ cup, soft
- 1 teaspoon vanilla extract
Instructions
- 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.
Notes
Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
Nutrition
Serving: 1slice | Calories: 261kcal | Carbohydrates: 35g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 176mg | Fiber: 2g | Sugar: 19g