Pumpkin Loaf Bread
Pumpkin Loaf Bread - Pumpkin love in bread! Photo: Iris-Lange Fricke
Healthy, because
Even smarter
Nutritional values
One serving of these rolls contains 70 percent of your daily requirement of vitamin A, which is beneficial for eye health.
The pumpkin buns taste best fresh, but they can also be frozen and defrosted if necessary.
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 457 mg | (11 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 10 ozs Pumpkin
- 4 Tbsps Apple juice
- 16 ozs Spelt flour
- 1 ½ ozs Yeast
- 5 Tbsps Raw cane sugar
- 5 ozs lukewarm milk
- ½ tsp Vanilla
- 1 egg
- 6 Tbsps room temperature butter
- ½ tsp Ground cinnamon
- 1 pinch ground Cardamom
- 1 pinch salt
- 1 egg yolk
- 1 oz Dark chocolate (70% cocoa content)
- 2 Tbsps Sour cream
Kitchen utensils
Preparation steps
Wash, peel, core and chop the pumpkin. Put into a pot with the apple juice and cook on low heat for about 15 minutes until soft. Puree and let cool down.
In the meantime, put flour in a bowl and press a depression in the middle. Crumble the yeast and add 1 teaspoon whole cane sugar and milk to the hollow. Cover the pre-dough and let it rise for 10 minutes.
Add vanilla powder, remaining sugar, egg, butter, cinnamon, cardamom, salt and cooled pumpkin puree to the pre-dough. Knead everything to a smooth dough and let it rise covered for 1 hour.
Divide the dough into 8 equally sized pieces and form into rolls. Place rosette-like on a baking tray lined with baking paper and let it rise for 10 minutes. Whisk the egg yolk with water and brush the pumpkin buns with it.
Bake the pumpkin buns in a preheated oven at 180 °C / 350 °F for 20-30 minutes until golden brown. Remove from oven and let cool down.
Coarsely chop the chocolate, melt it over a hot water bath and let it cool down a little. Stir sour cream. Decorate pumpkin roll with chocolate and sour cream.
