Sweet Pumpkin Bread

First, prepare the pumpkin puree. Wash the Hokkaido pumpkin, cut it in half, and remove the seeds. Cut it into smaller pieces, place it on a baking sheet lined with parchment paper, and bake in an oven preheated to 180 °C for about 30 minutes, or until soft.

Then blend the pumpkin into a smooth puree.

In a bowl, mix together the flour, baking soda, baking powder, salt, and pumpkin spice (cinnamon, ground ginger, nutmeg, and cloves).