I absolutely love any form of dry cakes and breads with fruit in them. I’ve made banana bread more times than I can remember for this reason. This time it was the pumpkin’s turn. I used to hate pumpkin growing up but after I made my roasted pumpkin soup, it all changed. I now wanted to try this bread that I’d only heard of or watched it being made on cooking shows. I looked up the recipe and as always found way too many. Some called for butter in the recipe and others had too many ingredients. I finally stumbled on a recipe from my favourite Sally’s Baking Addiction. This one did ask for chocolate chips to be added. I omitted it all together.
This loaf turned out to be so much better than what I expected. It was incredibly moist and utterly delicious. I could taste the sweetness of the pumpkin and the warmth of all the spices. I roasted the pumpkin first to bring out this sweetness instead of simply boiling. There’s also no butter in this recipe, yet the bread is rich in taste. The only thing I’d change is not to halve the quantity of ingredients. I did it so I don’t end up with too much batter. As it turns out, I could’ve used more batter to get a bigger loaf.
Yield: 1 loaf (small)
Prep time: approximately 30 mins
Baking time: 90 mins
Flour – 110 gm (a little less than 1 cup)
Brown sugar – 1/2 cup (if you don’t have brown sugar, simply powder 1/4 cup jaggery + 1/4 cup white sugar)
Pumpkin – 500 gm cut into small cubes
Egg – 1
Baking powder – 1 tsp
Oil – 1/4 cup
Lemon juice – 1 tbsp
Salt – 1/2 tsp
Cinnamon powder – 1 tsp
Chinese all spices – 1 tsp (optional)
Nutmeg – 1/2 tsp
Preheat oven to 190 degrees C and roast the pumpkin cubes (drizzle a tbsp of olive oil so they don’t dry out) for 40 mins. Or till they’re soft. Bring them out, puree and keep aside for later. You should have almost 3/4 cup of the puree.
Mix the dry ingredients together in a bowl.
Whisk together the pumpkin puree, sugar, egg, oil and lemon juice together.
Add the dry ingredients and fold through till well incorporated.
Pour it into a loaf tin lined with parchment paper and bake in a preheated oven at 180 degrees C for 50 mins.
Note: I sprinkled some flaxseeds on the loaf before it went into the oven for some crunch.