Arabic pumpkin allspice bread

Recipe by Damaris Beems
0.0 from 0 votes
Course: Apetizer, Side dish, Lunch snackCuisine: Arabic, Middle East




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Virry – actually Virginie – walked into the restaurant one day. A farmer at her back – with us in Gameren – had a lot of pumpkins left. Could I do something with that? Naturally. And so we made soup, salad, main courses, mashed potatoes and more of those whoppers of pumpkins for weeks. And this bread. As one of the two starters of a four-course menu. Almost wanting to eat them with your hands.


  • 450 gram boiled and mashed flesh of a pumpkin.

  • 250 gram flour

  • 1 package Baking powder

  • 7 gram baking soda

  • 125 ml aquafaba (the liquid from a can of chickpeas)

  • 0,5 table spoon nutmeg

  • 1 table spoon cinnamon and allspice

  • 125 gram cane sugar

  • 200 gram caster sugar

  • 130 ml sunflower oil

  • 150 gram White Tahina

  • 150 gram walnuts and flaked almonds

  • sesame seeds for garnish


  • To your mashed pumpkin, add the tahina, the oil, and the aquafaba. You can also add a little salt now.
  • Put the flour, baking soda, sugar, baking powder and cinnamon, allspice and nutmeg together in a bowl and mix well. Once you’ve done this, you can spoon it into the pumpkin mixture. Now mix in the walnuts and the slivered almonds as well.
  • Pour the dough into a greased mold and put it in a preheated oven (200 degrees).
    Let it bake for 45 minutes. Poke the bread with a skewer to see if it is already dry inside. It’s a wet loaf so it may take a while. If it is not, leave it in the oven a little longer (at 180 degrees).
  • Pour the bread out of the tin and immediately sprinkle the top with sesame seeds. Push the seeds in a little.

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