Of which 3.6 g sugars and 4.7 g saturated fat.
No-added-sugar version: 168 kcal and 1.6 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin A (pumpkin) · Complete protein (egg) · Choline (egg)
Allergens egg, tree nuts
Spiced pumpkin bread
Cinnamon and ginger filling the whole house with the scent of fall.
Ingredients
- 1 cup pumpkin purée (roasted, well dried) (240 g / 8½ oz)
- 1 cup brown rice flour (120 g / 4 oz)
- 1 cup almond flour (100 g / 3½ oz)
- ½ cup sweet cassava starch, polvilho doce (60 g / 2 oz)
- 2 tbsp white or brown sugar (24 g / ¾ oz) — no added sugar: 3 tbsp erythritol (30 g)
- 1 tsp ground cinnamon (3 g)
- ½ tsp ground ginger (1 g)
- 1 tbsp baking powder (12 g)
- 1 tsp salt (6 g)
- 3 eggs (150 g / 5½ oz)
- ¼ cup coconut oil (55 g / 2 oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- Mix the pumpkin purée, eggs and coconut oil.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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