Pumpkin bread with cashew nuts and sesame

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Recipe by Damaris Beems Course: Bread, Starter, ApetizerCuisine: Medittarenean, Moroccan




Cooking time


Total time





A deliciously creamy bread, tasty, crunchy, with a good bite. What else do you want. Delicious to eat as is, or with a savory or sweet dip. Itu0027s just what you feel like. With your breakfast, with coffee, as an apetizer… this sandwich is super versatile. And very easy to make.


  • 250 gram 250 flour

  • 500 gram 500 squash pieces

  • 2 bags 2 Baking powder

  • 1 package 1 baking soda

  • 1 package 1 dry yeast

  • 100 ml 100 tahina

  • 100 ml 100 sunflower oil

  • 100 gram 100 cane sugar

  • 150 gram 150 light caster sugar

  • 1 table spoon 1 cinnamon

  • 0,5 table spoon 0,5 nutmeg

  • 0,5 table spoon 0,5 cardamom powder

  • 100 gram 100 cashew nuts

  • 5 table spoon 5 sesame

  • salt

Cooking time

  • Preheat the oven at 200 degrees. Place the pumpkin pieces on a baking tray, pour a little olive oil over them and put them in the oven for about 45 minutes.
    Mix the flour, spices, yeast, baking powder, baking soda in a bowl.
  • When the pumpkin is cooked, you can put it in the food processor along with all the ingredients except the cashew nuts and sesame seeds.
    Bekleed een bakvorm met bakpapier en stort de helft van het deeg erin. Now put half of your nuts and sesame seeds on this and pour the rest of the dough on top. Now cover the top with the rest of the nuts and sesame seeds.
  • Place the bread in the oven (at 200 degrees) for 45 minutes. The bread stays a bit soft on the inside because of the pumpkin.

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