Pumpkin Pepernoten Bread Sliced Top

Pumpkin ‘Pepernoot’ Bread (GF + VG)

Pumpkin Pepernoten Bread Sliced Top

Yes here is another pumpkin recipe. And there will be a lot more coming. If it’s the season, I will at least eat 1 pumpkin a week. Yup, I’m a addict. But this time I combined it a bit with the thought of December coming our way. Well something that is pretty a Dutch thing for this month: pepernoten! If you don’t know what they are; they’re little ginger spice cookies we eat to celebrate Sinterklaas. Look it up haha.

I have sort of an agreement with myself, that I can only start eating ‘pepernoten’ in November. But I definitely did not make it this year haha. So I thought why not bake with it this time. And I thought there has to be a way; you could eat this a little bit more responsibly. Always nice if you can make something a little bit more healthy, right? And I knew it was gonna taste good with pumpkin, so here is my recipe.

Serving 10

Pumpkin Pepernoten Bread Sliced


  • 1 Flax egg
  • 3 tbsp Coconut oil
  • 300 gr Pumpkin puree
  • 1 tbsp Maple syrup
  • 120 gr Oatmeal
  • 35 gr ‘Pepernoten’
  • 1 ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp ‘Cookie’ spices (Cinnamon)
  • Pinch of salt
  • 40-50 gr ‘Pepernoten’


  1. Preheat the oven to 175 degrees Celsius.
  2. Make the flax egg; put 1 tbsp flaxseed in a bowl with 2-3 tbsp water and let it sit.
  3. Melt the coconut oil and put in a bowl with the pumpkin puree and maple syrup. (Make your own pumpkin puree or use store bought, whatever you like best)
  4. Put the oatmeal and 35 gr ‘pepernoten’ in a blender and blend until it resembles flour.
  5. Add this to the bowl with pumpkin mixtures together with the baking powder, baking soda and salt. Add in the flax egg and mix all together.
  6. Fold in the last 40-50 gr ‘pepernoten’ en pour the mixture in a greased baking tin.
  7. Bake for 30-35 min.

Don’t eat the whole thing in once haha.

Pumpkin Pepernoten Bread Slices



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