The pumpkin you can see on the picture is the “zucca mantovana”. Among the several kinds of pumpkin that grow in Italy, the Mantovana is my favorite one.
The outside skin is green and hard, the orange pulp is firm , sweet and is suitable for many dishes. The soups are creamy even without using potatoes, as well the risotto and the tortelli filling, it’s nice to be baked and served in a warm salad.
Last week I tried to use the zucca for a semi-sweet bread for our family breakfast.
We ate it until the last slice… so I think I can share this recipe
Spiced pumpkin bread
300 g. whole wheat flour – 1 teaspoon baking powder – 1 pinch of salt – 1 teasponn cinnamon – ½ teaspoon ground ginger – ¼ teaspoon fresh grated nutmeg – 3 eggs – 80 g. brown sugar – 60 ml maple syrup – 50 ml vegetable oil – 125 g. plain yogurt – 250 g. raw pumpkin, pureed
Pre-heat the oven to 180°
Grease and dust with flour a regular plumcake tin (30×10 cm).
In a big bowl combine flour, baking powder, salt and spices.
In another bowl whisk the eggs and the sugar, add maple syrup, vegetable oil, yogurt and pumpkin.
Add the liquid ingrediends into the dried ones and stir to combine.
Put the batter in the tin and bake for 40/45 minutes.
Check the cooking with a wooden stick .