Pumpkin Bread
This moist pumpkin bread wins you over with a gorgeously golden crust and a soft, aromatic crumb. Hokkaido pumpkin, ground almonds and oat bran give it a rich, nutty flavour, all without any classic wheat flour. It's just as lovely for a hearty breakfast with cream cheese as it is alongside soups and salads. It tastes best while still slightly warm, fresh from the oven.
Ingredients
- 500 g quark, low-fat or 20% fat; or thick Greek yogurt / fromage blanc
- 250 g Hokkaido pumpkin, or butternut squash
- 5 eggs
- 100 g oat bran
- 2 tbsp chia seeds, optional
- 75 g protein powder, neutral / unflavoured
- 100 g ground almonds
- 75 g pumpkin seeds, plus a few extra for sprinkling
- 1 sachet baking powder, about 15 g / 1 tbsp
- 2 tsp salt
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 12 Servings |
|---|---|---|
| Calories | 210 kcal | 2,520 kcal |
| Carbohydrates | 10 g | 120 g |
| Protein | 16 g | 192 g |
| Fat | 11 g | 132 g |
| Fibre | 3 g | 36 g |
| of which sugar | 2 g | 24 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Preheat the oven to 180C (fan 160C).
- Cut the Hokkaido pumpkin into chunks and simmer in boiling water until soft. Then blitz to a smooth purée with a stick blender.
- In a large bowl, combine the pumpkin purée with the eggs, oat bran, quark, protein powder, ground almonds, pumpkin seeds, baking powder, salt and chia seeds, and mix into an even batter. A hand mixer makes this easier.
- Line a loaf tin with baking paper or grease it well with butter. Spoon in the batter and scatter a few extra pumpkin seeds over the top.
- Bake in the preheated oven for about 50 minutes, until cooked through. Let it cool briefly before slicing.
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Nutrition facts per serving (estimate)
| Calories | 210 kcal |
|---|---|
| Carbohydrates | 10 g |
| Protein | 16 g |
| Fat | 11 g |
| Fibre | 3 g |
| of which sugar | 2 g |
Frequently asked questions
Can I swap the Hokkaido pumpkin for another type?
Yes, butternut squash works well, for example. Just be sure to cook it until soft and purée it finely so the batter has the right consistency.
Is this pumpkin bread really gluten-free?
The recipe contains no wheat flour. Just make sure your oat bran is specifically certified gluten-free, as oat bran can sometimes be contaminated with gluten.
How long does the pumpkin bread stay fresh?
Well wrapped in the fridge, it keeps for 3 to 4 days. You can also freeze it in slices and thaw as needed.
Can I leave out or replace the protein powder?
You can leave it out and slightly increase the ground almonds or oat bran instead. The texture will just be a little denser.
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