Wholewheat Pumpkin Bread/Cake

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Its Halloween time here... Its pumpkins (the first time that I see as big as these), candy corns, halloween costumes and everything spooky everywhere. I am loving this season cos its merriment and pumpkin pie spice everywhere. There are a whole bunch of recipes in my bookmarked folders with pumpkin in it and I am pinning pumpkin recipes whenever I stumble across one. The other day I had a jumbo pumpkin spice muffin from Starbucks and it was bliss. It was soft, moist and totally yummy. Oh I have to grab some pumpkin puree on my next grocery shopping to try and recreate that flavor.

Coming to this recipe, this was made when I was in India. Back in India, we get pumpkins all through the year and so I always have some pumpkin puree in my fridge. Making the puree is simple~ cut, roast, scoop and puree. There, you have pumpkin puree which will keep good for atleast 2 weeks. These muffins, they were soft, moist and slightly dense. The skin was a bit dry, I am not sure what went wrong, might be because I used whole wheat flour. But you could jazz them up easily by drizzling some chocolate sauce all over.

I have already put up a post on how to make pumpkin puree using your oven. I have included another "how to" make pumpkin puree but this time using pressure cooker. Hope it helps.

Adapted from Simply Vicky Makes 1 mini-loaf + 2 medium sized muffins ~*What U Need*~ Pumpkin puree - 1/2 cup All purpose flour - 1/2 cup Whole Wheat flour - 1/2 cup Flaxseed - 2 tbsp Baking soda - 1/2 tsp Baking powder - 1/4 tsp Cinnamon powder - 1/2 tsp Dried ginger - 1/4 tsp Cloves, nutmeg powder - 1/4 tsp(I skipped) Sugar - 1/2 cup Eggs - 1 Canola oil - 1/4 cup Water - 1/2 of 1/3 cup How I Made it: To make pumpkin puree, cut open the pumpkin and deseed. Cut into cubes and put it into the pressure cooker with 1/2 cup water. Pressure cook for 3 whistles or till a tooth pick inserted moves in freely. Cool to room temperature and scoop out the flesh. Grind into puree with as little water as possible. Preheat oven to 350 F/175 C. Sieve dry ingredients in a bowl and set aside. Whisk oil and sugar. Add the egg and whisk. Add pumpkin puree and water and combine well. Add the dry to the wet and fold gently. Bake in greased loaf pan for 35-40 mins. Cool in the pan for 10 mins and then remove and cool completely in a wire rack.

Slice and serve with chocolate sauce drizzled over...

So thats it Folks...
With Love,

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