Pumpkin and Walnut Bread Cake. Do you have stale bread in your pantry? But it’s not a bad thing! There are many ways to use it.
Today in the kitchen we made a delicious cake very rustic with an autumn flavor, ideal for leftover stale bread. A quick and easy cake to make!
- DifficultyVery easy
- CostVery cheap
- Preparation time30 Minutes
- Cooking time1 Hour
- Serving6 people
- Cooking methodOven
Ingredients Pumpkin and Walnut Bread Cake
- 10 ouncesstale bread (300 g)
- 10 ouncespumpkin (300 g)
- 17 ouncesmilk (500 ml)
- 3.4 ounceswalnuts (100 g)
- 4 ouncesraisin (120 g)
- 4 ouncessugar (100 g)
- 3 spoonsbrown sugar
Soak the raisins for 10 minutes.
Clean the pumpkin, cut it into pieces and cook it in a pan with a little water.
Boil the bread in the milk in a large pot until completely absorbed, turn off and let cool.
If necessary, crush the bread in order to remove the milk and put it in a bowl.
Drain the pumpkin and squeeze it well in order to remove excess water and then add it to the bread.
Beat with a fork the eggs with the sugar and a pinch of salt and add the raisins with the walnuts without the skin.
Mix the mixture well to evenly distribute the ingredients and then pour into a buttered and floured cake pan. Poured the mixture sprinkle with brown sugar.
Bake in preheated oven at 350° F degrees for about 1 hour, do the toothpick test to see if it really is ready, if this comes out dry you can turn off the oven otherwise continue cooking for another 5 / 8 minutes. Turn off and allow to cool before serving.
You can find my Italian version by clicking HERE