Pumpkin Bread with Pumpkin Seeds
Pumpkin Bread with Pumpkin Seeds - Savory loaf - ideal for dinner or a late summer barbecue
Healthy, because
Even smarter
Nutritional values
Pumpkin is full of antioxidants: vitamin C, E and carotene. The trio protects against the cell-damaging effect of so-called free radicals. These reactive oxygen compounds are created during energy production in the body.
If you want to avoid animal products or eat a particularly fat-healthy diet, use a high-quality vegetable margarine suitable for baking instead of butter.
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 164 mg | (4 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 19 mg |
Ingredients
- Ingredients
- 10 ozs Pumpkin
- 4 ozs Pumpkin seed
- 3 ozs honey
- 3 ozs butter
- 1 egg
- 9 ozs Whole wheat flour
- 9 ozs Pastry flour
- 1 pinch Dry yeast
- 1 tsp salt
Kitchen utensils
Preparation steps
Cut pumpkin into cubes and cook in a small pot over low heat, covered, until soft, about 10 minutes.
Toast pumpkin seeds until golden in a dry nonstick pan.
Puree pumpkin with an immersion mixer and let cool slightly. When lukewarm, stir in honey, butter and egg.
Mix both flours, yeast and salt in a mixing bowl.
Add pumpkin mixture and pumpkin seeds and knead with dough hook of a hand mixer until smooth.
Cover and let rise in a warm place until doubled in bulk, at least 30 minutes.
Knead the dough with your hands again briefly. Line a loaf pan (12") long with parchment paper and pour in the batter. Let rise for about 10 minutes. Bake on the middle rack of preheated oven at 350°F for about 40 minutes. Let cool slightly before serving.
