INGREDIENTS

• 130 g pecan nuts
• 200 g flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 4 eggs
• 100 ml rapeseed oil
• 200 g brown sugar
• 8 g Bourbon vanilla sugar
• 1 tsp. 5-spice powder
• ½ tsp. salt
• ½ tsp. ground ginger
• 200 g sugar syrup
• 300 g cooked pumpkin cubes or pumpkin purée
• 150 g chocolate drops for baking
• Butter for greasing
• Flour for dusting

Preparation

1. Weigh and measure all the ingredients, prepare them and place them ready.
2. Preheat the oven to 200 °C (upper/lower heat) (180 °C fan). Grease a loaf pan (25 cm) with butter and dust with flour.
3. Coarsely chop the pecan nuts in the blender jar on the pulse setting 2 to 3 times for 1-2 seconds each time, remove and put to one side. Mix the flour, baking soda and baking powder and put to one side.
4. Add the remaining ingredients to the blender jar in the following order: Eggs, rapeseed oil, brown sugar, vanilla sugar, spices, syrup, pumpkin. Close the blender jar with the lid.
5. Select the Cocktail setting and press the button to run the program. During the mixing process, gradually add the flour mixture through the opening in the lid.
6. Once the blending is finished, remove the lid. Briefly mix in the pecan nuts and chocolate drops manually or fold in with a spatula. Pour the dough evenly into the prepared loaf tin.
7. Bake in the centre of the oven for approx. 50-60 minutes. Remove, leave to cool for a short time, turn out and leave to cool completely.