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.