My motto: waste nothing! One can only buy pumpkin as a whole trunk, so when you your pumpkin’s size is as big as cinderella’s carriage and you already have enough of if for your soup, there is a nice way to use your rest pumpkin: a pumpkin bread. When one can make a banana bread out of bananas, then I can make a pumpkin bread out of a pumpkin!
400 gr hokkaido pumpkin, chopped and cooked till soft
4 medium eggs
200 gr granulated sugar
200 ml vegetable oil (I used sunflower)
475 gr flour
15 gr baking powder
5 gr baking soda
10 gr ground cinnamon
pinch of salt
Preheat the oven to 180 C / 350 F. Grease a baking tin. Mine is a 35 x 24 cm. But any others will do!
Sieve the dry ingredients (from flour down) into a bowl.
Beat the eggs with sugar and oil. Add the cook pumpkin. What a beautiful color, ey?
Add the egg mix into the dry mix and beat until smooth.
Bake for 30 minutes. Let it cool and enjoy!