Pumpkin Bread

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Pumpkin Bread
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Health Score:
4,8 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
1419
calories
Calories

Healthy, because

Even smarter

Nutritional values

This bread is packed with fiber and beta-carotenes from the pumpkin, which helps protect the body's cells against free radical damage.

Serve this banana bread with some peanut butter and berries for added protein and antioxidants.

1 bread contains
(Percentage of daily recommendation)
Calorie1,419 kcal(68 %)
Protein34 g(35 %)
Fat33 g(28 %)
Carbohydrates243 g(162 %)
Sugar added10 g(40 %)
Roughage13.9 g(46 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin K15.6 μg(26 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.4 mg(29 %)
Folate121 μg(40 %)
Pantothenic acid1.7 mg(28 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C30 mg(32 %)
Potassium1,280 mg(32 %)
Calcium71 mg(7 %)
Magnesium63 mg(21 %)
Iron3.8 mg(25 %)
Iodine26 μg(13 %)
Zinc2.1 mg(26 %)
Saturated fatty acids26.3 g
Uric acid233 mg
Cholesterol0 mg
Complete sugar22 g

Ingredients

for
1
Ingredients
18 ounces Pastry flour
1 cube fresh Yeast
1 teaspoon sugar
9 ounces Pumpkin
1 teaspoon salt
Fat (for greasing the loaf pan)
How healthy are the main ingredients?
Pumpkinsugarsalt

Preparation steps

1.

Put the flour in a bowl. Add the yeast to a cup with the sugar and keep it until it becomes liquid. Create a well in the center of the flour and pour in the yeast, sprinkle with flour and place covered in a warm place to rise for 20 minutes.

Cut the pumpkin flesh into cubes and cook until tender for about 20 minutes in a little salted water. Drain and set aside the water. Make a puree of the cooked pumpkin.

Add a total of about ¾ - 1 cup of lukewarm water (including the cooking water from pumpkin), pumpkin puree and salt to the flour and knead to a smooth dough. If required, add a little flour or water to the dough to make it smooth. Cover the dough with a tea towel and let rise for about 1 hour in a warm place until its volume has doubled.

2.

After resting, knead the dough again vigorously and transfer to a greased loaf pan and let rise again for 15 minutes.

Fill the drip pan of the oven with water and place on the bottom rail. Place the loaf pan on the shelf and bake in a preheated oven at 350°F for about 1 hour. Check with toothpick if done.

Take the loaf pan out of the oven and release the bread from the pan. Let the bread cool on wire rack. Cut the bread into slices and serve.