Pumpkin Walnut Bread

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Pumpkin Walnut Bread
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Health Score:
5,7 / 10
30 min.
ready in 3 h. 50 min.
Ready in


For the bread
500 grams Pumpkin
100 milliliters water
2 teaspoons salt
80 grams Margarine
600 grams Pastry flour
200 grams ground Walnut
40 grams Yeast
100 milliliters lukewarm milk
1 teaspoon sugar
For the garnish
Walnut (for Verzeiern)
maple or Molasses (for serving)
How healthy are the main ingredients?

Preparation steps


Preheat the oven to 200°C (approximately 400°F).


Cut the pumpkin flesh into cubes and cook in a pan with 2/3 cup water for about 15-20 minutes, until soft. Puree pumpkin and let cool. Stir in the salt and margarine. In a mixing bowl, mix flour with ground walnuts and make a well in the center. Dissolve the yeast in lukewarm milk and pour it and the sugar into the well. Cover with a little flour and let rise for about 15 minutes. When the batter begins to bubble, stir in the pumpkin and the rest of the flour.  Let it rest for another 45 minutes until the volume has doubled. Divide the dough into two equal portions and pour into two greased loaf pans. Let rise again for 15 minutes. Gently press the walnut halves onto the surface of the dough and bake in a preheated oven for 20 minutes. Reduce oven temperature to 150°C (approximately 300°F) and bake for 1-1/2 hours until done. Cover with aluminum foil if necessary.


When the bread sounds hollow when tapped with the knuckle of a finger, it's done. Allow the bread to cool or serve it hot with plenty of syrup.