While the golden autumn is still underway, I have been drawn to the big pumpkins at a nearby store. I think there is no such thing as too many pumpkin recipes, and this one is right for a Sunday afternoon.

Preparation time: 45 minutes


– 200 gr flour

– 110 gr brown sugar

– 1 teaspoon of baking soda

– 1/4 teaspoon of baking powder

– 1/2 teaspoon of salt

– 1 teaspoon of nutmeg

– 2 teaspoons of cinnamon

– 1/2 teaspoon of ginger

– 2 teaspoon of honey

– 1 teaspoon of vanilla extract

– 2 eggs

– 200 ml pumpkin puree

– 70 ml milk

– 100 ml coconut oil


Process of making the pumpkin puree is decribed here.

Put flour, sugar, salt, baking soda and spices in a bowl and mix. Add the eggs, milk, vanilla extract, honey, coconut oil and pumpkin puree. Combine the mixture with a whisk.

Put baking paper in the bread mold and pour in the mixture. Pumpkin seeds can be inserted if desired.

Bake the cake for 30 minutes at 175°C. After 30 minutes cover with aluminum foil and bake for another 15 minutes.

Enjoy the cake with coffee or tea.