Autumn Glow Pumpkin Bread

Wrap yourself in autumn flavors with this moist pumpkin bread, filled with roasted peanuts for a delicious nutty crunch. Perfect with your morning coffee or as an afternoon treat, this loaf brings that comforting homemade feel to every bite.

Ingredients (for a 1.3 L loaf pan):

• 250 g roasted pumpkin purée

• 2 eggs

• 100 g sugar (adjust to taste)

• 60 ml neutral oil

• 200 g all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon (optional: +½ tsp nutmeg or ginger for extra spice)

• 50 g roughly chopped peanuts (roasted for extra flavor)

Equipment

• Enameled Cast Iron Bread Pan 1,3 L

Instructions

1. Preheat the oven to 175°C (350°F) and grease a 1.3 L loaf pan.

2. In a large bowl, whisk together the eggs, sugar, and oil. Stir in the pumpkin purée until smooth.

3. In another bowl, combine flour, baking soda, salt, and spices.

4. Gently fold the dry ingredients into the pumpkin mixture until just combined.

5. Add the chopped peanuts. (Optional: reserve some to sprinkle on top before baking.)

6. Pour the batter into the pan, filling it about ¾ full.

7. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for a few minutes, then remove the bread and place it on a wire rack to cool completely.

Tips for Extra Moist Bread

• Brush the loaf with a little melted butter right after baking.

• For more crunch, sprinkle extra chopped peanuts on top before baking.