Pumpkin Bread With Wheat Flour / Healthy Eggless Pumpkin Cake

Pumpkin Bread With Wheat Flour / Healthy Eggless Pumpkin Cake

I am addicted to cakes right from my childhood days. Now, after becoming the queen of my kitchen, I am addicted to
prepare healthy cakes from scratch. I mostly use healthy flours like wheat flour, jowar flour etc., in my bakes. I do not prefer maida ( all purpose flour ) due to its negative effects that it has on our health.

Today's post is also an interesting and healthy cake that is made with wheat flour and pumpkin. This pumpkin bread is the most flavorful bread that I ever had. It is dense and loaded with full of flavors from the spices that go into the preparation of this bread. My daughter who is very choosy and fussy about food and eating, actually loved it. I have sent a portion of pumpkin bread to my parents and they simply enjoyed it completely.

This is very easy and simple to prepare. Mix the ingredients, give it a nice stir and bake. As simple as said.

Preparation

Peel the skin of the pumpkin and make a soft puree with salt. Get all the wet ingredients ready - pumpkin puree, ghee, oil, milk, vanilla essence and lemon juice.

Take all the dry ingredients - wheat flour, baking powder and baking soda. Whisk them well and sieve. Keep it aside.
Grind sugar to a fine powder with all the spices. Keep it aside.

Heat milk in a vessel. Add ghee and oil to it and whisk well until you form bubbles ( whisk for approximately 7-10 minutes ).

Add vanilla essence, lemon juice and powdered sugar and mix it well.

Add the pumpkin puree and give it a nice stir.

Add in the sieved flour and gently fold in the mixture. Do not over mix.

Throw in the chopped cashews and mix once.

Preheat the oven at 180 degrees centigrade. Grease a bread bake-pan and dust with flour. Pour the bread mixture into the bake-pan and tap it once or twice for even layer on the top.

 Decorate with choco-chips and tuti-fruity.

Bake at 180 degrees centigrade for 25 minutes. Check if the bread is done. Insert a tooth-pick or kitchen knife in the centre of the cake, It the tooth-pick or the kitchen knife comes out clean, then the cake is done. Now, remove the bake-pan from the oven and cool on a wire rack.

Allow to cool completely before you slice the bread. If the bread is not done, bake at 160 degrees centigrade for 10 - 15 minutes. And check after every 5 minutes. Sometimes it may take longer time for the bread to be done. Do not panic. Continue baking until the bread is done.

Ingredients

Dry Ingredients

Whole wheat flour 1 cup
Sugar 1/3 cup + 1/4 cup
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Salt 1/4 tsp
Cashews handful

Spices

Cinnamon Powder 1.5 tsp
Ginger 1/2 " piece
Cloves 3

Wet Ingredients

Pureed pumpkin 1 cup
Milk 1/2 cup
Oil 1/4 cup
Ghee 1/4 cup
Lemon Juice 1/2 tsp
Vanilla essence 1/2 tsp

Decoration

Coloured choco-chips according to your desire
Tuti-fruity according to you desire

Method

1. Puree the pumpkin along with salt. Keep aside.
2. Grind the sugar to a fine powder along with the spices. Keep aside.
3. Whisk the dry ingredients and sieve. Keep aside.
4. Heat milk in a vessel. Add oil and ghee to it and whisk for 7-10 minutes until you get nice bubbles.
5. Add vanilla essence, lemon juice and powdered sugar and mix until well combined.
6. Add pumpkin puree and give it a nice stir.
7. Throw in the sieved flour and fold gently until mixed well.
8. Add the chopped cashew and mix once.
9. Preheat the oven t 180 degrees centigrade.
10. Grease a bread- pan and dust with flour.
11. Pour the bread mixture into the bread-pan and tap it.
12. Decorate it with choco chips and tuti-fruity.
13. Bake at 180 degrees centigrade for 25 minutes.
14. Insert a tooth-pick or a kitchen knife in the centre of the bread, if it comes out clean, then the bread is done. Remove from oven and cool on wire rack.
15. If not done, then bake for another 10-20 minutes at 160 degrees centigrade. Keep checking after every 5 minutes. Let it cool in the oven for 10 minutes.
16. Allow to cool completely before slicing the bread.
17. Serve cold or warm with or without any frosting.

Notes

• Cloves ( 2 in number ) can be added for extra flavour while grinding sugar.
• Do not over mix the bread batter.
• 1/4 cup of sugar can be replaced with brown sugar.
• This batter can be used for muffins or cup cakes as well.

This recipe has been submitted to the Livogen Iron Chef contest ..  http://www.livogen.in/iron-chef