Autumn calls for coziness, spicy smells and warm flavors. This speculoos pumpkin bread is deliciously creamy and perfect for a cozy afternoon at home. The combination of pumpkin and speculoos spices creates a sweet and spicy flavor explosion. Moreover, this bread fills your home with the most delicious smells while baking. Are you already getting the urge to make it yourself? Read the recipe below!
Ingredients
- 500 g pumpkin
- 500 g almond flour
- 100 ml vegetable milk (e.g. almond milk)
- 3 eggs
- 3 tablespoons of specula spice
- 2 tablespoons of cinnamon
- 2 teaspoons cardamom
- 2 teaspoons of tartar baking powder
- 100 g raisins (always choose organic)
- Handful of nuts to taste (e.g., pecans)
Preparation
Preheat the oven to 180°C and line a baking pan with baking paper or grease it
Prepare the pumpkin puree:
- Dice fresh pumpkin and cook until soft (about 10-15 minutes).
- Drain, let cool slightly and puree with a hand blender until smooth.
Beat the eggs in a large bowl, and add the vegetable milk and pumpkin puree. Stir well until evenly mixed.
Add the dry ingredients:
- Add the almond flour, cinnamon, spice, cardamom and cream of tartar baking powder to the wet mixture.
- Stir everything well with a spatula or spoon until a smooth, thick batter forms.
- Add the raisins and chopped nuts to the batter and mix briefly. These give the bread extra flavor and a nice bite.
Pour the batter into the baking pan and smooth the top with a spoon.
Bake the bread:
- Place the bread in the preheated oven and bake for 50-60 minutes.
- After 50 minutes, check if the bread is done by inserting a skewer. If the skewer comes out clean, the bread is done. If not, let it bake for a few more minutes and check again.
- Remove the bread from the oven and let it cool in the baking pan for 10 minutes.
- Then carefully remove it from the mold and let cool completely on a wire rack.
Serving and storage tips
This delicious speculoos pumpkin bread tastes great as a snack with a cup of tea, or as a nutritious breakfast. Store the bread in a sealed container. It stays good for up to 3 days outside the refrigerator or 5 days in the refrigerator.
Enjoy the warm, spicy flavors and soft, creamy bread perfect for fall!
