Pumpkin walnut bread

Preheat the oven to 200 degrees Celsius.

Cut the pumpkin into cubes and place on a baking tray lined with baking paper. Do you use frozen pumpkin? Then defrost it first and pat it dry.

Sprinkle the pumpkin cubes with a teaspoon of olive oil and place the baking tray in the oven. Roast the pumpkin for about 30 minutes, until it is soft.

Remove the baking tray from the oven and reduce the oven setting to 160 degrees Celsius.

Beat the eggs in a bowl.

Add the pumpkin and the rest of the ingredients.

Stamp the whole into a lump-free batter using a puree masher. You can also use a food processor with dough hooks for this.

Line a cake tin with baking paper and pour the batter into the cake tin.

Put the cake tin in the oven and bake the pumpkin walnut bread for about 45 minutes, until it is cooked. The bread is cooked when you pierce it with a skewer (or fork) and it comes out dry.

Let the bread cool completely and cut it into 12 slices. Wrap the slices separately and put them in the freezer. This way you can store the bread for a long time and it is possible to remove slices from the freezer when you need them.

* Do you not have almond flour? No problem! You can easily make this yourself by grinding almonds in a blender or food processor.

** Don't have oatmeal? That is also no problem! Grind oatmeal into oatmeal using a blender or food processor.