Friday, September 20, 2013

Wholewheat Pumpkin Bread/Cake

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,

Signs off!!!

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  1. Yea pumpkins are showing their head in markets here too.. Bread looks super soft and moist..Excellent for breakfast.

  2. Super yumm and soft pumpkin bread Vimi, looks awesome !!

  3. wow !!! perfect bake. n soo neatly explained. bookmarked.

  4. OMG, the pumpkin bread looks awesome, so beautifully explained... gonna try it for sure...

  5. wow so moist and love the very detailed post dear...

  6. Delicious eggless wholehweat pumpkin brad is very nice Vimitha.

  7. thats a pretty good one ! i never baked anything with vegetable !

  8. innovative..and perfectly baked..looks yumm

  9. Wow.. step by step pics helps clear understanding and the bread looks super good

  10. Wow! A Pumpkin bread and perfectly baked too.

  11. wow perfectly baked soft and moist bread cake looks so superb and love the marbles dear !! :)

  12. wow..looks inviting...nice presentation..

  13. I am also looking forward to do some fall season pumpkin baking..the bread looks delicious Vimitha

  14. Looks good, Vimitha! Very tempting indeed :)

  15. delicious and healthy bread, looks tempting.


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