No Refined Sugar

Pumpkin Loaf Bread

Average: 5 (5 votes)
(5 votes)
Pumpkin Loaf Bread

Pumpkin Loaf Bread - Pumpkin love in bread! Photo: Iris-Lange Fricke

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Health Score:
69 / 100
45 min.
ready in 2 h. 15 min.
Ready in

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.

1 roll contains
(Percentage of daily recommendation)
Calorie370 cal.(18 %)
Protein11 g(11 %)
Fat14 g(12 %)
Carbohydrates50 g(33 %)
Sugar added8 g(32 %)
Roughage5.3 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.5 mg(13 %)
Vitamin K3.5 μg(6 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.2 mg(14 %)
Folate69 μg(23 %)
Pantothenic acid1.3 mg(22 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C5 mg(5 %)
Potassium457 mg(11 %)
Calcium55 mg(6 %)
Magnesium63 mg(21 %)
Iron5.2 mg(35 %)
Iodine4 μg(2 %)
Zinc2.2 mg(28 %)
Saturated fatty acids7.5 g
Uric acid110 mg
Cholesterol82 mg
Complete sugar19 g
Development of this recipe:


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
How healthy are the main ingredients?
Spelt flourPumpkinApple juiceSour creameggsalt

Kitchen utensils

1 Mixing bowl, 1 Pot

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.