Pumpkins provide great health benefits. Pumpkins are packed with vitamin A, which is great for our eyes, vitamin C, which is great for the immune system, and beta-carotene, which is great for our skin and eyes.
The moist pumpkin bread is full of fall flavor and the kick of all the spices takes it to a whole new level of awesomeness! You can never have enough of it! After trying this pumpkin bread myself I have high regards of this vegetable now. You can’t help but fall in love with this mildly spicy and sweet moist bread just as we all did.
Health Benefits of Pumpkin
It is one of the very low-calorie vegetables. 100 g fruit provides just 26 calories and contains no saturated fats or cholesterol; however, it is rich in dietary fiber, anti-oxidants, minerals, vitamins. The vegetable is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs. Read more
A moist cake bread to serve thickly sliced and buttered, it's good for lunchboxes and with a cup of tea. This bread tastes even better when you let it sit for a day or so. This is absolutely divine.
☛2 tbsp Olive oil
☛1 tsp baking powder
☛1 tsp baking soda
☛½ tsp salt
☛1 & ½ tsp ground cinnamon
☛¼ tsp ground ginger
☛⅛ tsp (optional) ground cloves
☛4, room temperature eggs
☛400 gm (2 cups) granulated white sugar
☛226 gm (1 cup), melted and cooled to room temperature unsalted butter
☛425 gm pure pumpkin puree
☛¼ cup of water
☛1 tsp vanilla extract
Divide the batter evenly between the two prepared pans, smoothing the tops. Bake the bread for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs are okay).
Place the loaf pans on a wire rack and let cool for about 10 minutes before removing them from the pans. Remove the bread from pan and let them cool completely on a wire rack. Slice and serve the pumpkin bread slightly warm. Store leftovers in the refrigerator or else freeze for later use.
Pumpkin Bread Recipe
Ingredients
For pumpkin puree;
☛1, whole (About 2 kg) sweet pumpkin☛2 tbsp Olive oil
For bread;
☛450 gm (3 & ½ cups) all-purpose flour☛1 tsp baking powder
☛1 tsp baking soda
☛½ tsp salt
☛1 & ½ tsp ground cinnamon
☛¼ tsp ground ginger
☛⅛ tsp (optional) ground cloves
☛4, room temperature eggs
☛400 gm (2 cups) granulated white sugar
☛226 gm (1 cup), melted and cooled to room temperature unsalted butter
☛425 gm pure pumpkin puree
☛¼ cup of water
☛1 tsp vanilla extract
Instructions
For pumpkin puree;
To make pumpkin puree at home you just need three things – one pumpkin, one oven and one blender/grinder/food processor! That’s it friends! And you can whip up the most amazing and freshest possible pumpkin puree available anywhere in the world!
Preheat your oven to 165⁰C/325⁰F. Cut the pumpkin into half from step to base. Remove all the pulp and seed from the cavity of both sides. Drizzle the olive oil over the cut side of the pumpkin and coat all over with a brush.
Place the pumpkins on a baking sheet, cut side down. Bake the pumpkins in the preheated oven for about 1 hour and 15 minutes or until the pumpkin meat becomes tender enough to be scooped out easily with a spoon.
Let the pumpkin cool down completely. Then scoop out the meat and transfer to a food processor or blender. Process the roasted pumpkin in the food processor for about 5 minutes or until entirely smooth.
Transfer the pure pumpkin puree to an airtight container and refrigerate if you are not using it immediately. You can freeze it for several months.
Pumpkin Bread;
Preheat the oven to 177⁰C/350⁰F and place the rack in the center of the oven. Butter and lightly flour two loaf pans. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground spices.
In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk to combine. Whisk in the pumpkin puree, water, and vanilla extract. Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough.
Divide the batter evenly between the two prepared pans, smoothing the tops. Bake the bread for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs are okay).
Place the loaf pans on a wire rack and let cool for about 10 minutes before removing them from the pans. Remove the bread from pan and let them cool completely on a wire rack. Slice and serve the pumpkin bread slightly warm. Store leftovers in the refrigerator or else freeze for later use.
